Thursday, Dec 20 2007

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Egg Tacos

Source: Alberta Egg Producers Board

Ingredients

8 taco shells
8 hard-cooked eggs, coarsely chopped
250 mL (1 cup) cream-style corn
10 mL (2 tsp) taco seasoning mix
250 mL (1 cup) shredded old Cheddar cheese, divided
Shredded lettuce, taco sauce and sour cream

Method

 

1. Warm taco shells according to package directions.
2. In a large non-stick skillet, combine eggs, corn and taco seasoning mix.
3. Cook and stir gently over medium heat until heated, about 3 minutes.
4. Remove from heat.
5. Stir in 125 mL (1/2 cup) cheese.
6. Fill each taco shell with about 75 mL (1/3 cup) egg mixture.
7. Garnish with lettuce, taco sauce, sour cream and 15 mL (1 tbsp) cheese.

Makes: 4 servings.
Preparation: 5 minutes
Cooking: 8 minutes.

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Egg Dishes

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