Tortilla Casserole with Smoked Sausage

 

4

eggs

2

cups milk

1

box (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

• 1 Spray ovenproof 10-or 12-inch cast-iron skillet with cooking spray.
• 2 In large bowl, beat eggs, milk and taco seasoning (from dinner kit) with whisk until well blended.
• 3 In a medium bowl, mix smoked sausage, ripe olives, chopped green chiles and 3/4 cup of the cheese.
• 4 Pour about 1/2 cup milk mixture into skillet. Arrange 5 tortillas (from dinner kit) in bottom of skillet, overlapping slightly.
• 5 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.
• 6 Scatter remaining 1/4 cup cheese over casserole. Drizzle with taco sauce (from dinner kit).
• 7 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.
• 8 Heat oven to 350°F. Uncover skillet, and bake 40 to 45 minutes or until puffed, golden brown and eggs are set.
• 9 Serve with salsa.