Southwest Sausage Bake
  • 6 flour tortillas, cut into 1/2 strips(from 10" tortillas)
  • 4 oz. can green chilies, drained(use 1-4 cans to taste)
  • 1 Lb. bulk pork sausage, cooked and drained
  • 2 Cups(8 oz.) shredded Monterey Jack cheese
  • 10 eggs, beaten
  • 1/2 Cup milk
  • 1/2 tsp. each: salt,garlic salt, onion salt, pepper and ground cumin
  • Paprika
  • 2 med. tomatoes, sliced
  • sour cream and salsa
  1. In a greased 9" X 13" X 2" pan,layer half of the tortilla strips, *chiles, sausage and cheese. Repeat layers. In a bowl, beat eggs, milk and seasonings. Pour over cheese. Sprinkle with Paprika. Cover and refrigerate overnight. Remove from 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 in center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream. Yield: 12 servings