taquito brunch skillet

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

If you like, you can crack eggs on top of the hot mixture and cover to cook them sunny side up.Source unknown

(1 rating)
yield 4 to 6

Ingredients For taquito brunch skillet

  • 2 Tbsp
    olive oil or butter
  • 2 c
    potatoes cut into 1/2 inch cubes, fresh or precooked
  • 1 c
    fresh diced onions
  • 10
    beef or chicken tacquitos, such as el monterey, thawed and diced in 1/2 inch pieces
  • 1/2 c
    diced celery
  • 1/2 c
    thick and chunky red salsa
  • 1/4 c
    diced black olives
  • 2
    eggs
  • 1 c
    three cheese shredded mexican blend
  • fried onion topping, bacon bits or chopped fresh cilantro, optional

How To Make taquito brunch skillet

  • 1
    Heat oil in a large skillet over medium-high heat.
  • 2
    Add potatoes and onions; Fry for two minutes, or until potatoes are soft and onions are translucent. Add diced tacquitos, potatoes, celery, salsa and black olives. Cook until heated through.
  • 3
    Break eggs into a bowl and whisk. Add cheese to the bowl and mix well. Pour the mixture into the skillet. Cook until the eggs are done. Serve at once, garnished with fried onions, bacon bits or chopped cilantro.

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