Wednesday, April 22, 2009

~*~ TOH Southwest Sausage Bake ~*~

Contest Winning Recipe

Southwest Sausage Bake

From Quick Cooking

This layered tortilla dish is not only delicious, but it's a real time-saver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit.NOTE: Not my notes - the notes are from the cookbook. :)








15 min.


60 min.


75 min.


* 6 flour tortillas (10 inches), cut into 1/2-inch strips

* 4 cans (4 ounces each) chopped green chilies, drained

* 1 pound bulk pork sausage, cooked and drained

* 2 cups (8 ounces) shredded Monterey Jack cheese

* 10 eggs

* 1/2 cup milk

* 1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin

* Paprika

* 2 medium tomatoes, sliced

* Sour cream and salsa


In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.

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