Makes 2 pie plates or 16-20 small fluted ramekins
Drain and mix the following together in a colander and set aside:
- 1 can Mexican style chili beans (drained)
- 1 can black beans (drained)
- 1/2 can corn (drained) optional
- 1/2 can diced tomatoes (drained) optional
- 1 can (7 ounce) Chopped Green Chili’s
In large bowl mix:
- 1 tablespoon dried minced onion
- 4 cups Mexican blend shredded cheese
- (plus above ingredients)
In bender mix:
- 16 eggs
- 1 Cup cottage cheese
- 2 teaspoon taco seasonings
- (add to ingredients in bowl)
Other Ingredients:
- 4 Tortillas cut into 8 triangles
- Tomatoes sliced into rounds or 16 grape tomatoes cut in ½ for garnish (optional)
- 1/2 cup salsa for garnish (optional)
- Fresh cilantro for garnish (optional)
Preparation Instructions:
- Spray pie pans or ramekins with non-stick cooking spray.
- Place half of the tortillas wedge(s) on the bottom of each pan.
- Pour egg/cheese mixture on top of tortilla wedge(s).
- Place remaining tortilla wedge(s) on top, moistening both sides.
(Can be refrigerated over night) - Spoon ½ tablespoon salsa on each serving or garnish each serving with fresh tomatoes before baking.
- Bake for 30-45 minutes @ 350 degrees. Cut into eight slices if applicable.
Serve with sour cream and salsa. Garnish with cilantro, if desired.
