Mexican Souffle - Recipes

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Results 1 - 10 of 13 for mexican souffle

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Layer ham, cheese and chilies in a 9 x 9 pan. Mix together eggs, evaporated milk, and taco seasoning. Pour on top of layered mixture. Bake ...

Grease 9 x 13 inch pan. Cover bottom with chilies. Sprinkle cheese over chilies; spread bread crumbs over cheese. Beat eggs until light. ...

Layer first 5 ingredients in 10"x14" pan: 1/2 sausage, 1/2 chilies, 1/2 onions, 1/2 cheese; repeat. Mix eggs, milk and Bisquick, pour over ...

Mix all ingredients except cheese. Bake in ungreased 7 x 11 pan at 350 degrees 15 minutes. Sprinkle with cheese and bake 20 more minutes. ...

Grease 11x8 or 2 (9-inch) pie tins. Melt butter. Add to well-beaten eggs. Add flour, baking powder; blend in chiles and cheeses. Bake at ...

Grease 9"x13" pan. Layer 1/2 chilies, 1/2 tortillas, 1/2 meat, 1/2 cheese. Repeat layers in same order. Beat eggs, milk and spices (except ...

Prepare and refrigerate overnight. Place bread slices, buttered side down, in 9"x13" pan. Layer chilies, sausage and Jack cheese. Beat ...

Grate cheeses. Mix and stir in eggs and milk. Place 3 cans of chilies on bottom of 9"x13" dish, which has been sprayed with Pam. Add 1/2 of ...

Grease a 9 x 13 inch glass baking dish and layer ingredients. First coat bottom with chilies, 3 kinds of grated cheese. Mix eggs and milk ...

10. MEXICAN SOUFFLE

Grease 9 x 13 inch pan. Layer chilies, cheese, onion, sausage and cheese in pan. Mix milk, eggs and Bisquick and pour over top. Bake in 350 ...

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