May 10, 2011

Mexican casserole

1 lb chorizo or pork sausage
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Sour cream, as desired
Salsa, as desired

1Heat oven to 375°F. In 10-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cooked through; drain. Stir in corn. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.2In medium bowl, beat eggs, salt and pepper. Stir in onions and cilantro. Pour evenly over meat mixture. Sprinkle with cheese.3Unroll dough; place on top of cheese.4Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 6 rows by 2 rows. Top with sour cream and salsa.

No comments: