EL PASO HEAT RECIPES

Name: Mexican Breakfast Casserole
Prep time: 20 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes; 1 package (1 oz) Old El Paso™ taco seasoning mix; 1 lb bulk turkey or pork breakfast sausage; 1 medium onion, chopped (1/2 cup); 12 eggs; 2 cups shredded Cheddar cheese (8 oz); 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 1/2 cups (from 16-oz jar) Old El Paso™ Thick 'n Chunky medium salsa

MEXICAN BREAKFAST CASSEROLE RECIPE - PILLSBURY.COM

Mexican Breakfast Casserole Recipe - Pillsbury.com image

Try a new twist on the all-time favorite egg bake; this dish adds some fabulous Mexican flavor, sure to be a hit at your next gathering.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 package (1 oz) Old El Paso™ taco seasoning mix
1 lb bulk turkey or pork breakfast sausage
1 medium onion, chopped (1/2 cup)
12 eggs
2 cups shredded Cheddar cheese (8 oz)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups (from 16-oz jar) Old El Paso™ Thick 'n Chunky medium salsa

Steps:

Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 280 , CarbohydrateContent 15 g, CholesterolContent 240 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 1 g, TransFatContent 0 g

CHEESY CHICKEN ENCHILADA SOUP RECIPE - PILLSBURY.COM

Cheesy Chicken Enchilada Soup Recipe - Pillsbury.com image

Turn up the heat (just a little) with this flavorful and hearty soup—ready in just 20 minutes!—inspired by a family-favorite Mexican dish. Get creative and make it your own with toppings like tortilla chips, jalapeños and cilantro.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ enchilada sauce
2 cups milk
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups chopped deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles

Steps:

In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.

Nutrition Facts : FatContent 1 1/2 , ServingSize 1 Serving, TransFatContent 1/2 g

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