10ouncesmild Rotel tomatoesdrained *See Notes for substitutes
16ounceshash brown potatoesthawed (if using frozen)
2cupsshredded Mexican blend cheesedivided *See Notes for substitutes
½cupchopped green onionsdivided
2cups2% milk
1cupBisquickor other all-purpose baking mix
6eggs
Instructions
Preheat oven to 400ºF. Prepare a 3-quart baking dish by spraying with non-stick cooking spray. Set aside.
In a large skillet over medium-high heat, cook ground chorizo for 7-8 minutes, until browned. Carefully drain fat from pan, then transfer the chorizo back to the oven-safe skillet, or to a baking dish.
To the cooked chorizo, add diced bell pepper, drained Rotel, thawed hash browns, 1 cup shredded cheese, and 1/4 cup sliced green onions to the casserole dish and mix together.
In a medium mixing bowl, whisk together eggs and milk until well-blended. Stir in the Bisquick until mixed. Pour over the chorizo vegetable mixture. Top with 1 cup of shredded cheese.
Bake at 400ºF for 30-35 minutes, until the top of the casserole, is puffy and golden and a knife interested into the center comes out clean. *A round, deep casserole dish like shown above may take longer to bake.*
Let cool for at least 10 minutes before serving. Garnish with remaining 1/4 cup of green onions and chopped tomato (optional) before serving.
Notes
Rotel - This is a brand of diced tomatoes with green chiles. If a substitute is needed, combine 3/4 cup canned diced tomatoes (drained), plus 1/4 cup diced green chiles.
Shredded Mexican Cheese - For the best meltability and flavor, shred a block of cheese yourself. Colby Jack, Monterey Jack, and Pepper Jack are good substitutes.