Ingredients:

  • 8 oz thick-cut bacon, diced
  • 12 oz Mexican chorizo, casings removed
  • 1 lb frozen shredded hash browns, thawed
  • 1 tbsp olive oil
  • 12 corn tortillas, cut into 1-inch strips
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup chunky salsa roja
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 10 large eggs
  • 1/2 cup heavy cream
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add diced bacon and cook until fat renders and edges are mahogany-colored.
  2. Add Mexican chorizo to the skillet, breaking it apart with a spoon until browned and sizzling.
  3. Toss in thawed hash browns and cook for 5-7 minutes until they develop a golden-brown crust; remove from heat.
  4. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  5. Layer half of the tortilla strips across the bottom of the dish.
  6. Top tortillas with half of the bacon-chorizo-potato mixture, half of the black beans, half of the corn, and a drizzle of salsa.
  7. Repeat the layers with the remaining tortillas, protein/potato mixture, beans, corn, and salsa.
  8. Whisk together eggs, heavy cream, smoked paprika, garlic powder, salt, and black pepper until smooth.
  9. Pour the egg mixture evenly over the casserole and top with shredded cheddar cheese.
  10. Cover with aluminum foil and bake for 20 minutes.
  11. Remove foil and bake for an additional 15 minutes until cheese is bubbling and the center is set.