Southwest Sausage Bake

This layered tortilla dish is not only delicious, but it's a real time-saver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit.


12 servings


6 flour tortillas (10 inches), cut into 1/2-inch strips
4 (4 ounce) cans chopped green chilies, drained
1 pound bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
2 medium tomatoes, sliced
sour cream and salsa


Grease a 13 x 9-inch baking dish. Layer half of the tortilla strips, chilies, sausage and cheese in the prepared baking dish. Repeat layers.

In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (177°C). Bake, uncovered, for 50 minutes. Arrange tomato slices over the top. Bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Estimated Time

Preparation Time: 15 minutes
Chill Time: Overnight
Bake Time: 1 hour
Stand Time: 10 minutes

Nutritional Information

Amount per serving: Calories 329, Fat 19 g (Saturated Fat 8 g), Cholesterol 209 mg, Sodium 701 mg, Carbohydrate 19 g, Riber 3 g, Protein 16 g.

Recipe Courtesy Of

Taste of Home

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