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Ingredients
- 2 lbs hot or mild Italian sausage, casings removed
- 2 cans (each 41/2 oz./128g) chopped green chiles
- 4 com tortillas, cut into 1 -inch (2.5 cm) strips
- 2 cups shredded Monterey Jack or Mexican-style cheese combination
- 1/2 cup milk
- 8 eggs
- 1/2 tsp ground cumin Paprika
- 1 tomato, thinly sliced Salsa
- Sour Cream
Preparation
Step 1
1. In large nonstick skillet, cook sausage over medium-high heat, breaking up with a spoon. Drain well.
2. In lightly greased slow cooker stoneware, layer half the green chiles, half the tortilla strips, half the sausage and then half the cheese. Repeat the layers.
3. In a bowl, beat together milk, eggs and cumin. Pour over sausage mixture. Sprinkle with paprika. Cover and refrigerate overnight.
4. The next day, set insert in slow cooker. Top with tomato slices. Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours. Skim off any accumulated fat. Serve topped with salsa and sour cream.