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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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Crockpot recipe from Betty Crocker. Ingredients:
16 eggs |
1 cup half-and-half or 1 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter or 3 tablespoons margarine |
1 (10 3/4 ounce) can condensed fiesta nacho cheese soup |
2 tablespoons chopped fresh chives |
2/3 cup old el paso thick 'n chunky salsa |
4 soft corn tortillas, cut into 3/4-inch strips (6 inch) |
1 cup pinto beans, drained, rinsed (from 15-oz can) |
1 cup shredded sharp cheddar cheese (4 oz) |
1/2 cup sour cream |
4 medium green onions, sliced (1/4 cup) |
Directions:
1. In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
2. Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
3. Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.
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