Do you have a favorite ethnic style of food? Maybe it’s Italian? Mexican? German? Chinese? … perhaps it’s American? I don’t think I’ve ever met a Mexican, Latin or Spanish type food I didn’t like. I sometimes think I was born into the wrong food culture!
Before our big move, my bloggy friend Evelyn, had posted a recipe for Mexican Breakfast Casserole – and it immediately caught my attention! Of course, I commented on her post … pinned it … and made a note to myself to make it as soon as things settled down here in Arizona.
I changed it up just a little bit by adding Ro-Tel and some hot sauce. We served it with some fresh strawberries … and the only thing I would do different the next time (because there will be a next time), is to double the recipe and bake it in a 9×13 pan. I really wanted some leftovers for the next day – but we didn’t have any leftovers!
I also may try chorizo in place of the bacon one of these times …. seriously, you just can’t go wrong with this dish – it is sooooo good! 🙂
Mexican Breakfast Casserole
Slightly adapted from My Turn for us
Yield: 6 servings
1 can (16 oz.) refried beans
1 can (10 oz.) Ro-Tel tomatoes, drained
I hope you enjoy! Shared at these
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