1 c. milk
3 flour tortillas
2 c. yellow corn tortilla chips
2 c. Monterey Jack and colby cheese
1 c. pico de gallo
crumbled bacon (may use sausage or chorizo)
1/2 c. sliced green onion
1 c. rice and beans (optional)
Preheat oven to 350 degrees. Cook bacon, drain grease or use to saute onions, crumble bacon.
Break up chips and tear tortillas in small pieces.
Crack eggs into a bowl and stir together with milk.
Put rice and beans (if using) and bacon in a lightly greased 2.7 qt. deep dish.
Top with a layer of cheese, followed with a layer of chips and tortillas.
Add a layer of pico de gallo and onions. Repeat layers adding remaining cheese.
Pour the egg and milk mixture over the top of the casserole.
Bake for 25-30 minutes.
Submitted by Tashia Chaderton, finalist in the Favorite Mexican Recipe Contest
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