Mexican Breakfast Casserole

Sweet potatoes, garnet, orange & white, only organic, skinned, cubed into 2 inch cubes

Butternut squash, organic, skinned, de-seeded, cubed into 2 inch cubes

8 cups of the above sweet potatoes & butternut squash

Boil ingredients with 2 TBL of salt on high for 15 minutes, al dente textured

In large, deep frying pan, nonstick, brown 8 cups of authentic Mexican chorizo, from Mexican butcher with:

4 cups El Tapatio restaurant's salsa. Add 5 tbl of de-skinned New Mexican hatch chilis to it.

Sautee into it also:

1 large yellow onion, organic, diced

1 cup cumin powder

1 cup Mexican oregano

1/2 cup ancho chili powder

1/2 cup garlic powder

Drain sweet potatoes and butternut squash

Arrange it into glass bakeware lasagna pan misted with grapeseed oil

Put chorizo and sauteed ingredients over top sweet potatoes and butternut squash evenly

Top with 2 inches of finely shredded Mexican cheese blend

Bake in preheated 325 degrees, on center rack of oven for 20 to 30 minutes

Serve with more El Tapatio restaurant salsa, a dollop of fat-free sour cream, garnished with a 50/50 ratio of fresh cilantro leaves, chopped into 1/4 inch pieces, fresh green onion/scallion tops, chopped into 1/4 inch pieces.

Make sure to always buy a gallon, every month,  of your favorite Mexican restaurant's salsa to keep in your fridge for cooking. You can also  bake or put into a crock pot a pkg of organic, boneless, skinless chicken breasts or line-caught, boneless, skinless barramundi, white fish fillets, completely covered in that salsa. Then slice it into strips, add finely shredded Mexican cheese, guacamole, chopped fresh cilantro leaves and fat free sour cream for quick whole wheat tortilla wrap ups for lunches.