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Tex-Mex Egg and Spinach Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Betty Crocker Southwestern Cookbook
| Vegetable oil | |
| 6 | corn tortillas, (6 to 7 inches in diameter) |
| 2 slices | bacon, cut up |
| 1 small | onion, chopped, (about 1/4 cup) |
| 1 clove | garlic, finely chopped |
| 2 tablespoons | margarine |
| butter, alternative | |
| 1 tablespoon | vegetable oil |
| 2 medium | tomatoes, chopped, (about 2 cups) |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/4 teaspoon | ground nutmeg |
| 1 pound | fresh spinach, chopped |
| 8 | hard-cooked eggs, peeled |
| 1 cup | Basic Green Sauce, (page 26) |
| 1 cup | shredded Chihuahua or Monterey Jack cheese, (4 ounces) |
Heat oven to 400°. Heat Vs inch oil in 8-inch skillet over medium heat just until hot. Cook tortillas, one at a time, in oil until crisp, about 1 minute; drain. Cut into small pieces.
Cook and stir bacon, onion and garlic in margarine and 1 tablespoon oil in 10-inch skillet until wilted, about 3 minutes.
Line bottom of ungreased square pan, 8x8x2 inches, with tortilla pieces. Spread spinach mixture over tortilla pieces. Cut eggs lengthwise into halves; arrange on spinach mixture. Pour Basic Green Sauce over eggs; sprinkle with cheese. Bake uncovered until cheese is melted, about 15 minutes.
8 SERVINGS
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