Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside.
Add potatoes to drippings in skillet; cook on medium heat 5 to 6 min. or until potatoes are crisp-tender. Stir in spinach; cook and stir 1 min. or just until wilted. Remove from heat; stir in chorizo.
Whisk eggs and milk in medium bowl until blended; stir in VELVEETA. Add to ingredients in skillet; stir just until blended.
Bake 20 to 25 min. or until knife inserted in center comes out clean.
Serve with a fresh fruit salad to round out the meal.
Prepare using original VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.