Name: Mexican Fiesta Breakfast Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Nonstick cooking spray -; Chorizo sausage - ¼ pound; Warm water - 1 cup; Instant dry milk - ¾ cup; Corn tortillas, cut into bite-size pieces - 3 (6 inch); Beaten eggs - 2 cups; Pinto beans (such as Bush's®), rinsed and drained - 1 (15 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®), drained - 1 (10 ounce) can; Frozen whole kernel corn - 1 cup; Chopped green chile pepper - ½ cup; Shredded pepper jack cheese - ½ cup; Green bell pepper, chopped - ½; Green onions, chopped - 4; Light sour cream, or to taste - 2 tablespoons; Grated Mexican cheese blend - ½ cup

Ingredients for - Mexican Fiesta Breakfast Casserole

1. Nonstick cooking spray

2. Chorizo sausage ¼ pound

3. Warm water 1 cup

4. Instant dry milk ¾ cup

5. Corn tortillas, cut into bite-size pieces 3 (6 inch)

6. Beaten eggs 2 cups

7. Pinto beans (such as Bush's®), rinsed and drained 1 (15 ounce) can

8. Diced tomatoes and green chiles (such as RO*TEL®), drained 1 (10 ounce) can

9. Frozen whole kernel corn 1 cup

10. Chopped green chile pepper ½ cup

11. Shredded pepper jack cheese ½ cup

12. Green bell pepper, chopped ½

13. Green onions, chopped 4

14. Light sour cream, or to taste 2 tablespoons

15. Grated Mexican cheese blend ½ cup

How to cook deliciously - Mexican Fiesta Breakfast Casserole

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.

2 . Stage

Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.

3 . Stage

Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.

4 . Stage

Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.