Tamale Skillet

Tamale Skillet
4.5 from 2 ratings
Fill 202 Print
If you like a versatile recipe, this is the one for you. Eggs are mixed with green chiles, hot pepper cheese and tomato salsa, then served in a corn tortilla. The flavorful and spicy dish is great for breakfast or dinner. Recipe courtesy of Eggland's Best
Prep Time
20
minutes
Cook Time
10
minutes
Servings
6
servings
Total time: 30 minutes
Ingredients
  • 1 tablespoon land o lakes® butter
  • 1 tablespoon vegetable oil
  • 10 6-inch corn tortillas, torn into bite-size pieces
  • 1 medium (1/2 cup) onion , chopped
  • 1 (4-ounce) can chopped green chiles
  • 1/4 teaspoon salt
  • 6 eggland's best eggs (large), well beaten
  • 1 (8-ounce) can whole kernel corn, drained
  • 4 (3/4-ounce) slices hot pepper cheese
  • 1 cup fresh tomato salsa
Directions
  1. Melt butter and oil in 12-inch nonstick skillet over medium heat.
  2. Add tortilla pieces, onion, chiles and salt.
  3. Continue cooking, stirring occasionally, 6-8 minutes or until tortillas start to turn golden brown.
  4. Reduce heat to medium-low. Pour beaten eggs and corn over tortillas.
  5. Cook, stirring occasionally, 1-2 minutes or until eggs are set.
  6. Top with cheese slices. Remove from heat; cover.
  7. Let stand 2 minutes or until cheese is melted.
  8. Top with salsa.
  9. Serve immediately.
Recommended