Taquito brunch skillet

Lynnda Cloutier


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

★★★★★ 1 vote
4 to 6


2 Tbsp
olive oil or butter
2 c
potatoes cut into 1/2 inch cubes, fresh or precooked
1 c
fresh diced onions
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
1 c
three cheese shredded mexican blend
fried onion topping, bacon bits or chopped fresh cilantro, optional


1Heat oil in a large skillet over medium-high heat.
2Add 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.
3Break 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.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican