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Here’s How To Make A “Tacottata”

If you can trust anyone in the kitchen, there’s a 100% chance it’s Amy “Oh Bite It” Erickson, no question. To Foodbeast, and surely the rest of her devoted following, she is the Mother Teresa of the Internet-chef world, having borderline magical creations like “Rainbow Pizza” and “Cinnamon Roll Shot Glasses” claimed to her name. Saying we’re big fans puts things mildly.

Most recently, our beloved culinary queen penned a recipe for a taco-frittata hybrid—the Tacottata! Has a nice ring, no?

Crispy, zesty, and crunchy—the Tacottata is all of the above, and we’re beyond grateful that she’s shared it with the rest of the world. The recipe goes hand in hand with ConAgra’s #GreatAmericanCookIn Challenge, in which the company is encouraging us all to stay in and cook our own meals for one week this month rather than go out to eat. Though, with the magic instructions below in existence, that’s more than enough to keep us in the kitchen.

Thanks, Amy.

Pledge to participate in the challenge to cook in for one week in May by using the #GreatAmericanCookIn hashtag, and share food photos on Twitter and Instagram.


Tacottata

Serves: 4-6

Ingredients:

¼ cup Hunt’s Diced Tomatoes, drained

1 10-oz can Original RO*TEL, drained

1 32-oz container Egg Beaters Original

10 oz. Egg Beaters 100% Egg Whites (for crust)

1 can PAM Non-Stick Spray

1 10-12’’ round oven-safe plate (with at least a 1” lip)

1 lb bag of tortilla chips

10 oz of Queso Fresco crumbling cheese

2 cups shredded cheddar cheese

½ cup chopped onions

1 Taco seasoning packet

1 chopped fresh jalapeno

Fresh chopped cilantro, for garnish

Hot sauce, to taste

1)   In a medium/large pan, cook beef along with onion and taco seasoning. Set aside to cool completely.

2)   In a food processor, crush up tortilla chips into coarse crumbs. Add in the Egg Beaters Egg Whites and pulse to combine.

3)   Spray the pan with PAM Non-Stick Cooking Spray and gently press the tortilla crumbs evenly into the pan, working them up the sides. Set aside.

4)   Now in a large bowl, combine the Egg Beaters Original with the fully-cooked meat. Fold in half of the queso fresco crumbled cheese and one cup of shredded cheddar. Make sure to evenly divide cheddar for both the inside of the Tacottata, and on top, when serving). Add in the chopped jalapeno as well.

5)   Stir in the (drained) can of RO*TEL.

6)   Chop the cilantro and set aside as much as you prefer for topping.

7)   Pour the egg mixture into the tortilla crust, making sure not to go let fill all the way up to the top (leave about a 1.8” lip around).

8)   Bake at 350 degrees for approximately 20 minutes, or until the eggs are slightly golden on top and firm all the way through.

9)   Let cool just a bit before topping with the sour cream, cilantro, and ¼ cup of Hunt’s Diced Tomatoes.

10)   Serve by the slice with hot sauce and extra chips on the side.

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Created in partnership with ConAgra Foods

By Molly Shannon

Molly is the original krill queen and co-founder of the Boba Belt. She fancies a mean ramen burger, and a cold glass of nonfat milk.

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