Preheat oven to 350. Spray an 11×7 casserole dish with nonstick cooking spray.
Brown chorizo in a large skillet over medium-high heat.
While chorizo is cooking, add eggs, milk, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and whisk to combine.
When chorizo is cooked through, remove from pan to a paper-towel lined plate to drain. Leave about a tsp of the grease in the pan, just enough to coat the pan.
Return pan to heat and add zucchini, bell pepper and onion. Season with 1/2 tsp salt and 1/4 tsp pepper.
Cook vegetables for 7-10 minutes until softened, stirring every few minutes.
Add 1/3 cup salsa to vegetables and stir to combine. Cook for 2 more minutes then remove from heat.
Start to assemble your casserole by spreading half of the chorizo in the bottom of the casserole dish. Top with the cooked vegetables, then 1 cup of the shredded cheese, then the crushed tortilla chips, then the remaining chorizo.
Pour the egg mixture over the ingredients and then sprinkle with the remaining cup of cheese.
