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Ranchero Egg Bake




Source of Recipe


Marla


List of Ingredients




Ranchero Egg Bake


1 pound ground pork sausage
1 can (4 ounces) ORTEGA Diced Green Chiles
1/2 cup water
1 packet (1.25 ounces) ORTEGA Taco Seasoning Mix
1 package (12-count) ORTEGA Yellow Corn Taco Shells, divided
1 can (15 ounces) ORTEGA Black Beans, rinsed, drained
2 cups (8 ounces) shredded Cheddar or taco cheese
10 eggs, lightly beaten
1 cup ORTEGA Salsa, any variety
1 cup milk

Recipe




Preheat oven to 350F.

Brown sausage in large skillet over medium heat, stirring to separate meat as it cooks.

Add chiles, water and seasoning mix.

Set aside.

Crush 10 taco shells coarsely; spread on bottom of 13X9-inch casserole pan.

Sprinkle beans evenly over taco shells.

Spread meat mixture evenly on top.

Sprinkle cheese evenly over meat.

Combine eggs, salsa and milk in medium mixing bowl.

Pour over casserole ingredients.

Crush remaining 2 taco shells; sprinkle evenly over casserole.

Bake 45 minutes.

12 servings