A wonderful, tasty take on the traditional egg delight…a perfect all-in-one breakfast, lunch or dinner meal!
2 lbs. ground beef
1 cup onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried Mexican oregano
1 14.5 oz can diced tomatoes with sauce
1 small (4.5 oz) can diced green chiles
1 small (2.25 oz) can sliced black olives, drained
1 cup canned or frozen whole kernel corn
1 cup cooked spaghetti or tortillas, cut into strips
½ cup enchilada sauce
1 teaspoon dried parsley
½ teaspoon garlic powder
¾ cup shredded cheddar or Monterey Jack cheese
Morton Hot Salt or seasoned salt
Coarse (Kosher) salt
Freshly ground pepper
Preheat oven to 350 degrees. Spray a 14 x 9 inch baking dish with non-stick cooking spray.
In a large skillet over medium high heat, brown beef well. Drain most of the fat. Add onion and garlic and saute over medium heat until onion is translucent and garlic is fragrant. Add cumin, thyme, oregano, Hot or seasoned salt and pepper to taste. Stir and cook about one minute. Add tomatoes, chiles, olives, corn, pasta or tortillas, and enchilada sauce. Cook over medium low heat until mixture is well combined and liquid has slightly evaporated, about two minutes.
Crack eggs in a large bowl. Beat with parsley, garlic powder, ½ teaspoon each coarse salt and pepper, or to taste.
Place beef mixture in prepared baking dish. Pour eggs over, smoothing out surface with a spoon. Bake, uncovered, for 15 minutes. Sprinkle with cheese and cook an additional 15 minutes, or until mixture is slightly browned and set (does not wobble).
Serve with warm tortillas and enchilada sauce or salsa.