Ingredients
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nonstick cooking spray
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¼ pound chorizo sausage
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1 cup warm water
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¾ cup instant dry milk
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3 (6 inch) corn tortillas, cut into bite-size pieces
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2 cups beaten eggs
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1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
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1 cup frozen whole kernel corn
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½ cup chopped green chile pepper
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½ cup shredded pepper Jack cheese
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½ green bell pepper, chopped
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4 green onions, chopped
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2 tablespoons light sour cream, or to taste
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½ cup grated Mexican cheese blend
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
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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.
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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.
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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.
Cook's Notes:
I serve this with warm breakfast bread as well as drop biscuits or buttered sliced French bread.
When I pull this out of the oven after the bake time, I turn the oven off. The heat is enough to melt the cheese down.
You can use 2 cups cooked pinto beans instead of canned, and plain yogurt instead of sour cream. I put several pounds of green chiles every year in our freezer, but you can use canned green chiles in this as well.
You can use fat-free evaporated milk instead of powdered milk. I always keep it on hand, where I don't always have evaporated milk. Feel free to use bacon, sausage, or diced ham instead of chorizo.
Nutrition Facts (per serving)
352 | Calories |
20g | Fat |
23g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 352 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 9g | 47% |
Cholesterol 266mg | 89% |
Sodium 643mg | 28% |
Total Carbohydrate 23g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 7g | |
Protein 21g | 42% |
Vitamin C 36mg | 40% |
Calcium 285mg | 22% |
Iron 2mg | 13% |
Potassium 554mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.