Mexican Casserole

Dice onion and garlic.

Brown chorizo, sausage, ¼ cup onion and half of garlic in skillet until browned, then set aside to cool.

Mix eggs, Bisquick, milk and salt in medium-sized bowl to create batter.

Drain corn and place in a large mixing bowl.

Drain and rinse black beans well, then add to the large mixing bowl.

Add chili powder, cumin, diced jalapenos, Rotel and rest of onion and garlic to the large mixing bowl, then mix well (it may require using your hands to make sure the dry ingredients work in evenly).

Preheat oven to 400 degrees.

Remove excess fat and liquid from sausage mixture by placing paper towels on top and applying pressure.

Add sausage mixture to the large mixing bowl and stir mixture.

Grease a 9 X 13 casserole dish with cooking spray and use a paper towel to evenly disperse.

Pour half of the Bisquick batter into the casserole dish.

Sprinkle a handful of grated Monterrey jack cheese over batter.

Pour half of blended mixing bowl ingredients over Bisquick batter, leaving the sides of the dish free of the mixture.

Layer a handful of cheddar cheese over mixture.

Pour a small drizzle of the remaining Bisquick batter over casserole, leaving most of the remaining mixture to cover the dish near the end.

Add the last of the mixing bowl mixture, then sprinkle a handful of Monterrey jack cheese over the top.

Drizzle the last of the Bisquick batter across the top, then add any remaining Monterrey jack cheese.

Top with sliced black olives.

Place in oven and cook for 30 minutes or until batter has browned.