Tex-Mex Tortilla Casserole
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
A Tex-Mex tortilla casserole with eggs, cheese, kale, tomatoes, corn, and tortilla chips, baked until set and golden.
Ingredients
- 4 large eggs
- 59.1 ml half-and-half or milk
- Kosher salt
- 237 ml shredded Mexican cheese blend
- 237 ml crumbled goat cheese
- 59.1 ml fresh cilantro finely chopped
- 473 ml kale thinly sliced
- 355 ml tomatoes chopped
- 118 ml corn kernels
- 946 ml tortilla chips
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 507 mg
- Iron: 2.94 mg
- Magnesium: 113 mg
- Phosphorus: 600 mg
- Potassium: 577 mg
- Zinc: 2.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large eggs
- 59.1 ml half-and-half or milk
- Kosher salt
- 237 ml shredded Mexican cheese blend
- 237 ml crumbled goat cheese
- 118 ml corn kernels
- 946 ml tortilla chips
Prepare
- 59.1 ml fresh cilantro, finely chopped
- 473 ml kale, thinly sliced
- Chop 355 ml tomatoes
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a medium bowl, whisk together the eggs, half-and-half, and ½ teaspoon salt until well combined. Stir in the shredded Mexican cheese blend, crumbled goat cheese, and chopped cilantro until evenly distributed.
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Step 2.
In a large bowl, combine the egg base with the sliced kale, chopped tomatoes, corn kernels, and tortilla chips. Toss gently with a spatula until all ingredients are evenly coated with the egg mixture.
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Step 3.
Transfer the mixture to a 2- to 2½-quart baking dish, spreading it evenly. Cover the dish with foil or a lid and bake for 30 to 35 minutes, until the egg is set and the cheese is melted. Uncover for the last 5 minutes of baking to allow the top to brown slightly. Let rest for a few minutes before serving.