10.8 oz condensed cream of cheddar cheese soup canned
11 oz corn kernels whole with red and green peppers, drained canned
10 6-inch corn tortillas ()
1 teaspoon cumin
6 eggs
3 sprigs cilantro leaves fresh
2 cups milk
0.5 bell pepper red
0.5 cup cheddar cheese shredded
Equipment
bowl
oven
baking pan
Directions
Grease 13x9-inch (3-quart) baking dish. Arrange 6 tortillas on bottom of greased baking dish, overlapping. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables.
Cut remaining 4 tortillas into 1-inch strips; arrange over top.
In large bowl, combine eggs, milk and cumin; beat until well blended.
Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
Heat oven to 325F. Uncover; sprinkle with cheese.
Bake uncovered for 55 to 60 minutes or until eggs are set.
Let stand 5 minutes before serving.
To garnish, cut five 1-inch-long poinsettia-petal shapes from bell pepper; arrange in center of dish to resemble poinsettia flower. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top.
To serve, cut into squares. If desired, top with salsa and sour cream.
