Fiesta Breakfast Casserole

¼ pound fresh chorizo sausage
3 corn tortillas (6 inch), cut up
1 carton (16 oz each) Egg Beaters® Southwestern Style
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
1 cup fat free evaporated milk
1 cup frozen whole kernel corn
½ cup shredded Pepper Jack cheese
¼ cup chopped green onions
½ cup sliced Black Olives
Light sour cream, optional

Preheat oven to 375°F.
Spray 8 x 8-inch glass baking dish with cooking spray, set aside.
Heat medium skillet over medium-high heat; when hot, add chorizo and cook 3 to 5 minutes or until cooked through and crumbly.
Remove from skillet and drain on paper towels.
Stir together cooked chorizo, corn tortillas, Egg Beaters, black beans, drained tomatoes, milk, corn, cheese, green onions and olives in large bowl.
Pour into prepared dish.
Bake 60 minutes or until casserole is golden brown and middle is set.
Remove from oven; cool slightly.
Serve with sour cream, if desired

Recipe Provided by pamcookingspray.com

Recipe Adapted by Blog Chefs