tortilla stack

Makes 8
Prep 20 m
Cook 25 m
Bake 40 m



  1. 1 of 6 Heat oven to 400 degree F. Coat a 10-inch springform pan with nonstick cooking spray.
  2. 2 of 6 Heat oil in a large nonstick skillet over medium heat. Add potatoes and cook, stirring occasionally, for 12 minutes or until tender. Add chili powder, 1/3 cup of the scallions and 1/4 teaspoon of the salt. Cook 2 minutes. Spoon into a bowl.
  3. 3 of 6 Wipe out skillet. Coat with nonstick cooking spray. Beat eggs, egg whites, Mexicorn, black pepper and remaining salt. Add to skillet; cook over medium heat for 2 to 3 minutes or until just set, stirring continuously. Spoon into another bowl.
  4. 4 of 6 Wipe out skillet and spray with cooking spray. Remove casings from sausage and add to skillet along with red pepper and the remaining scallions. Cook for 6 minutes, breaking up sausage with a spoon. Stir in 1/4 cup of the salsa. Take off the heat.
  5. 5 of 6 Place a tortilla in the bottom of the prepared pan. Spread potatoes over the tortilla in an even layer. Top with a tortilla. Spread on half of the sausage mixture. Top with a tortilla, egg mixture, tortilla, remaining sausage mixture and tortilla. Spoon on remaining salsa. Sprinkle with Monterey Jack cheese.
  6. 6 of 6 Bake at 400 degree F for 40 minutes. Tent loosely with foil during the last 20 minutes. Remove from oven and remove foil. Let stand 10 minutes. Run knife around edge. Remove side of pan; slice into 8 portions. Serve with sour cream. Makes 8 servings.
Nutrition Information for tortilla stack
Servings Per Recipe: 8
Per Serving: 4 g sat. fat, 11 g Fat, total, 135 mg chol., 20 g pro., 43 g carb., 337 kcal cal., 2 g fiber, 1084 mg sodium