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Tortilla Casserole with Smoked Sausage

Tortilla Casserole with Smoked Sausage
  • Prep 20 min
  • Total 5 hr 20 min
  • Servings 6
Make the night before for a filling and flavorful breakfast the next morning, this spicy tortilla casserole showcases chopped green chilies, smoked Andouille sausage and pepper jack cheese.
By Inspired Taste
Updated December 20, 2012


  • 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.

  • Try cooked ground beef, breakfast turkey or chicken instead of smoked sausage.
  • Have additional options available for topping, such as extra cheese, sour cream or guacamole.

No nutrition information available for this recipe
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