Ultimate Taco Casserole Fiesta: A Comforting Family Favorite

Ingredients

Main Ingredients

• 1 lb breakfast sausage, casings removed
• 6 large eggs
• 1 cup shredded Mexican blend cheese

Taco Filling

• 1 (15‑oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup salsa (mild or medium)

Crunch & Topping

• 2 cups crushed tortilla chips
• ½ cup sour cream (optional)
• ¼ cup chopped fresh cilantro
• 2 green onions, sliced
• 1 jalapeño, thinly sliced (optional)

Seasonings & Sauce

• 2 tbsp taco seasoning packet
• ¼ cup milk (for scrambling eggs)
• Salt and freshly ground black pepper, to taste

Instructions

Scrambling the Eggs

1. Whisk the Eggs. In a bowl, whisk together 6 large eggs, ¼ cup milk, a pinch of salt, and a dash of pepper until the mixture is uniform and slightly frothy. The milk adds extra fluffiness to the scramble.
2. Cook the Eggs. Reduce the skillet heat to medium, push the cooked sausage to one side, and pour the egg mixture into the empty space. Let it sit undisturbed for 30 seconds, then gently fold the eggs and sausage together. Cook until the eggs are just set—soft, creamy, and still slightly glossy.
3. Combine Fillings. Stir in 1 cup salsa, 1 cup black beans, 1 cup corn, and 2 tbsp taco seasoning. Mix until everything is evenly coated; the salsa should give the mixture a vibrant red hue. Cook for an additional 2 minutes so the flavors meld.