| Cook Time: 1 hr | Prep Time: 30 min | | Yield: 8 servings | Inactive Prep Time: 8 hr |
Ingredients:
Serves 8 to 12 (out of 2 to 3 8" cake pans)
1 cup mild to hot salsa
1 cup canned cooked black beans, rinsed and drained
10 6-inch corn tortillas, cut into 1-inch strips
1 cup Cheddar and Jack blend of cheese, finely grated
1 cup sour cream
1 cup whole milk
1/2 teaspoon salt
6 large eggs
1/4 cup thinly sliced green onions (scallions OK)
Instructions:
Combine salsa and beans in a bowl.
Spray cake pans with non-stick cooking oil spray.
Layer into pans -- repeated two to three times per pan -- tortilla strips, cheese and salsa mixture, topping with remaining tortilla strips
Combine sour cream, milk, salt and eggs -- beat with a whisk.
Stir in green onions and pour mixture over layered items into pans -- leaving room at top to cover each pan with a final layer of cheese.
Cover and chill 8 hours before baking -- or again, you can seal and freeze these, thawing overnight and then baking.
Bake covered with foil at 350 degrees for 20 minutes.
Then uncover and bake an added 20-30 minutes, or until top is golden brown.
We like to serve this dish with cornbread muffins and a side of fresh seasonal fruit
|
|
