Breakfast Taco Torte

Ground beef is cooked with green chilies and taco seasoning mix, then layered in a baking dish with cooked egg, canned sliced potatoes, American cheese and Mexican-blend cheeses, and baked until heated through.

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Ingredients:

• 2 cups ground sirloin (about 1 lb.)
• 1, 4-oz can Chopped Green Chilies
• 1 package Taco Seasoning Mix
• 1 (8 oz) can sliced white potatoes, drained
• 8 eggs
• 8 oz American cheese sliced into 2 X 1 inch by 1/2-inch thick pieces
• 1, 8-oz Package Mexican-blend Shredded Cheese

Method

1. In medium skillet over medium heat combine meat, green chilies, and taco seasoning mix. Cook until meat is browned and all ingredients are combined. Drain any excess fat. 2. Using a 2-quart glass baking dish, spread a layer of the taco meat on the bottom (just enough to cover the bottom about 1/2-inch deep). 3. In a medium size plastic bowl, take 4 eggs and beat until frothy. Place eggs in microwave, cook on high for a minute. Make sure eggs don't cook too much, you just want the eggs to be semi-solid. They will cook the rest of the way in the oven. Take the eggs and form a layer over the taco meat. You will have to repeat with remaining eggs to cover the area. 4. Next, spread a layer of cheese on top of the egg layer, using both the slices and the shredded cheese. 5. Next spread a layer of the sliced potatoes on top of the cheese layer. 6. Repeat steps 2 through 5 to form another layer of the torte. 7. Finish by topping the potato layer with the remaining shredded Mexican cheese. 8. Bake at 375 for 20 minutes. Let cool 5-10 minutes before serving.

Notes: This recipe is a great Sunday Brunch or weekend breakfast meal.

Number of servings: 6

Submitted By: cindie haras
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