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SOUTHWESTERN SAUSAGE CASSEROLE

Ingredients: 6 (10-inch) flour tortillas 8 (2 cans) drained; diced green chilies 1 bulk pork sausage 1 27/625 Pound(s) (8 oz.) shredded monterey jack cheese 10 eggs 1/8 Quart(s) milk 1/12 Ounce(s) salt 1/2 garlic salt 1/2 onion salt 1 Ounce(s) black pepper 1 Ounce(s) ground cumin 1 Ounce(s) paprika 2 medium, sliced tomatoes 1 sour cream and salsa Directions: Cook, drain, and crumble sausage. Cut tortillas into half-inch strips. In a greased 13 x 9 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.
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