Ingredients:

• 1 pound ground beef (or chicken or turkey or veggie crumbles)
• 1 (1oz) package of your favorite taco season (or see previous post to make your own)
• 1/3 cup of water
• 1 (10oz) can of Rotel diced tomatoes and green chiles
• 1 cup of shredded cheddar cheese (or more if you love it)
• 4 large eggs
• 1/2 cup of heavy cream (or half & half or even milk)
• 1/2 cup sour cream

Instructions:

• Preheat oven to 350 degrees (F)
• Spray an 11×7 inch baking dish with cooking spray
• Cook ground meat in skillet until no longer pink. Drain fat.
• Add Taco seasoning, water and Rotel and simmer for a few minutes until heated through and thickened.
• Spread meat mixture in the bottom of the prepared pan and top with shredded cheese.
• Wisk eggs, heavy cream (or milk or half & half) and sour cream and pour over top of the meat mixture.
• Bake uncovered for about 30 minutes

Extra advice…

You can make this in advance and stick it in the fridge to make the next day. I’ve never frozen it before cooking but I’m sure you can.

Double the recipe if you want, just use a bigger pan and adjust your cooking time!

This reheats great in the microwave. I make extra just to have a couple of lunches in the fridge for work.