Ingredients
8
large eggs
1
container (8 oz) sour cream
1/4
teaspoon salt
2
drops red pepper sauce
2
cups shredded Monterey Jack cheese (8 oz)
2
cups shredded Cheddar cheese (8 oz)
2
cans (4.5 oz each) chopped green chiles, undrained
2
cups salsa
2
tablespoons chopped fresh cilantro
1/2
cup black beans (from 15-oz can), rinsed, drained
1/2
cup frozen (thawed) or canned (drained) whole kernel corn
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.
