During my Mexican food craving a few days ago, I mentioned making a taco pie for dinner along with the homemade salsa—-what I also made was a breakfast casserole for the following morning! WhOoP!!!! I used 2/3 of a Chorizo & Beef mixture for the taco pie and the remaining 1/3 for the breakfast casserole. I LOVE it when I can get 2 meals out of 1 dinner plan!!!
For the Taco Pie, I layered the Chorizo & Beef (browed and drained of grease) mixture on top of raw crescent roll dough. On top of that, I added sour cream, homemade salsa, cheese and crushed tortilla chips. I baked it (covered) until the crust was done, about 40 minutes at 350 degrees.
While the Taco Magic was baking, I prepared the Breakfast casserole. 6 eggs, whisked with milk, poured into an 8×8 baking dish, over top of the remaining chorizo & beef. I topped it off with shredded cheese and refrigerated it (covered) overnight. In the morning, I popped it in a 350 degree oven for about 25 minutes, or until the eggs were fully cooked.
Thanks for gathering,