Ingredients
4
eggs
2
cups milk
1
package (12.5 oz) Old El Paso™ Soft Taco Dinner Kit
2
smoked andouille sausage links (from 12-oz package), chopped
1
can (2.25 oz) sliced ripe olives, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1
cup shredded pepper Jack cheese (4 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa, if desired
Preparation
Spray ovenproof 10-or 12-inch cast-iron skillet with cooking spray.
In large bowl, beat eggs, milk and taco seasoning (from dinner kit) with whisk until well blended.
In a medium bowl, mix smoked sausage, ripe olives, chopped green chiles and 3/4 cup of the cheese.
Pour about 1/2 cup milk mixture into skillet. Arrange 5 tortillas (from dinner kit) in bottom of skillet, overlapping slightly.
Spread half of the sausage mixture over tortillas, then top with about half of the milk mixture. Arrange remaining 5 tortillas and sausage mixture on top, then pour rest of milk mixture over to cover.
Scatter remaining 1/4 cup cheese over casserole. Drizzle with taco sauce (from dinner kit).
Spray sheet of foil with cooking spray; place sprayed side down over skillet. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 350°F. Uncover skillet, and bake 40 to 45 minutes or until puffed, golden brown and eggs are set.
Serve with salsa.
