Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for the casserole.
In a large skillet over medium heat, add the Mexican chorizo. Cook until browned and fully cooked through, breaking it up with a spatula as it cooks, about 5-7 minutes.
Add the chopped onion and bell pepper to the skillet with the chorizo, cooking until the vegetables are softened, about 3-4 minutes.
In a large mixing bowl, whisk together the eggs, milk, salt, and the can of Rotel (including the juices) until well combined.
In your baking dish, layer half of the corn tortilla chips on the bottom. Then, add half of the chorizo and vegetable mixture. Pour half of the egg mixture over the top, followed by half of the shredded cheese. Repeat this layering process with the remaining ingredients.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once baked, let the casserole cool for 5-10 minutes before slicing. Serve warm with your favorite toppings like avocado, salsa, or fresh cilantro!
