This recipe is courtesy of the wonderfuly talented Lea Ann over at Mangos, Chili and Z. Lea Ann is a big fan of Southwest cooking and always has great recipes to share. She is my "go-to" source for Southwest/Mexican flare. When I saw this recipe on her blog I knew I had to make it ASAP. I mean, what could be better than a Mexican quiche covered in Velveeta dip???
OMG - this was fantastic!! We loved this. We ate this for dinner, and I had make myself stop eating it. This was my first time cooking with chorizo and it turns out I really like it. I cooked the chorizo the night before; so it only took a few minutes to assemle the casserole after work. Dinner was on the table in no time. We just ate some chips with it, but next time I will serve it with some refried beans or black beans and rice. It's also not a bad idea to make extra Velveeta dip to go with the chips. I'm just saying.... I HIGHLY recommend this! Thanks for so much for sharing Lea Ann!!