Mexican Skillet
  • 6 8 inch flour tortillas
  • 1 lb ground beef
  • 1 packet taco seasoning
  • ¾ cup water
  • 16 oz. jar of salsa
  • 6 eggs
  • 1 ½ cups shredded cheese
  • 2.25 can of sliced black olives
  • Salt and pepper
  • Sour cream
  • Diced avocados
  • Salsa
  • Cilantro
  1. Preheat oven to 375 degrees.
  2. In an 8-10” oven safe , cast iron or other heavy skillet, place all 6 tortillas, slightly overlapping and with about 1 inch of the tortilla above the rim of the skillet.
  3. Cook the ground beef in a large pan on medium heat .Using a spoon, break up and crumble the beef until completely cooked and no longer pink. Drain and discard the fat, stir in the taco seasoning and water and mix until thoroughly combined. Stir in the jar of salsa.
  4. Pour the beef mixture evenly over the tortillas. With a spoon, make 6 indentations in various places on top of the mixture.
  5. One egg at a time, very carefully crack and place one entire egg in each indentation.
  6. Sprinkle cheese over the eggs; sprinkle desired amount of olives over the cheese.
  7. Place skillet in oven and cook for about 20 minutes or until eggs are desired doneness. (Do not overcook eggs.)
  8. Remove from oven, sprinkle with cilantro and salt and pepper to taste.
  9. Serve with choice of toppings.