I’m a softie for feeding sailors! My dad and father-in-law were sailors, and grandpa was in the military! When I decided what recipe to feed 225 servicemen and servicewomen, I asked my son, a sailor too! He proclaimed, “Some spicy, comforting, and cheesy!” Packed with flavor, Nacho Mama’s Chorizo Casserole meets all three! A simple egg, chorizo, beans, and tortilla casserole with a nacho flair! My dad imparted the enjoyment serving food to people. It would be an honor to have my recipe bring joy and delicious moments to those in service. I get teary-eyed thinking servicemen and servicewomen could fill up on Nacho Mama’s Chorizo Casserole!
1354 per serving
- 13 ounces bag of tortilla chips, divided
- 10 ounces pkg chorizo pork sausage, or any ground sausage
- 14 ounces can pinto beans, drained
- 10 large eggs
- 1/2 cup evaporated milk
- 1 cup green enchilada sauce, or green salsa
- 1-1/2 teaspoons salt
- 2 cup Mexican blend cheese, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
Heat oven to 400 degrees.
Grease a 9"13" baking dish with non-stick cooking spray. Place a single layer of tortilla chips along bottom of pan and up the sides; set aside.
In a medium skillet, cook chorizo sausage, stirring frequently to break up sausage, for 5 minutes. Add beans and continue to cook, stirring occasionally, for 5 minutes or until sausage is cooked.
Meanwhile, whisk eggs, milk, 1/2 cup enchilada sauce, and salt; pour over tortilla chips. Sprinkle with cheese and top with chorizo and beans. Bake in hot oven for 30 minutes or until eggs have set in center. Remove from oven, pour remaining 1/2 cup green enchilada sauce. Sprinkle with cilantro and green onions. Serve with additional chips or actually stick addition chips into the casserole! Serves 6.
Baking time of casserole depends on size of pan. When baked in a large broiler pan, the eggs set in 15 minutes.