Mexi-scramble Skillet Recipe

Time30m

Serves2

Two eggs, seasoned taco meat, pico de gallo, black olives & cheddar jack cheese over hashbrowns.

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Ingredients

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1
Cook the Hashbrowns
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the hashbrowns and cook for about 5-7 minutes, or until they are golden brown and crispy, stirring occasionally.

2
Prepare the Taco Meat
In a separate saucepan over medium heat, add the ground beef or turkey. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat, then stir in the taco seasoning and follow the package instructions for adding water (usually about 1/4 cup). Simmer for an additional 5 minutes until thickened.

3
Scramble the Eggs
In a bowl, whisk the eggs until well beaten. Pour the eggs into the skillet with the hashbrowns once they are cooked. Gently stir to combine and cook until the eggs are fully set, about 3-4 minutes.

4
Combine Ingredients
Once the eggs are cooked, add the seasoned taco meat on top of the egg and hashbrown mixture. Then, layer the pico de gallo, sliced black olives, and shredded cheddar jack cheese over the top. Allow the cheese to melt slightly, about 2 minutes.