Mexican Casserole with Chorizo

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

Mix eggs, baking mix, milk and half the salt in medium-sized bowl to create batter. Drain corn and add to large mixing bowl. Drain and rinse black beans well, letting them dry/rinse in colander.

Add chili powder, rest of salt, rest of onion and garlic, cumin, diced jalapenos and Rotel to large mixing bowl. Use paper towels to remove excess fat and liquid from sausage mixture, then add mixture to large bowl.

Preheat oven to 400 degrees F. Grease a 9" X 13" casserole dish with cooking spray and use a paper towel to evenly disperse.

Pour half of the batter into the casserole dish. Add black beans to large mixing bowl and blend with hands and spoon until dry and wet ingredients are mixed. Sprinkle a handful of grated Monterrey jack cheese over batter. Pour half of blended mixing bowl ingredients into casserole dish, leaving the sides of the dish free of the mixture.

Sprinkle a handful of cheddar cheese over mixture, then top with a drizzle of half of the remaining batter mixture. Add the last of the mixing bowl mixture, then sprinkle a handful of Monterrey jack cheese over the top. Drizzle the remaining batter across the top, then add any remaining Monterrey jack cheese. Top with drained, sliced black olives.

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