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Baked Steak Eggs Breakfast Tacos
Food & Drink
1 pound Skirt Steak, thinly sliced (about 1/4 inch thick)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons minced garlic
8 Eggs, lightly whisked.
2 tablespoons Butter
1/2 can (2 ounces) Old El Paso Green Chiles
11 Old El Paso Stand and Stuff Taco Shells
11 slices pepper jack cheese (or your favorite flavor)
1 cup cheddar cheese, shredded
1 cup fresh pico de gallo
1 cup cilantro, chopped
sour cream for garnish
Preheat oven to 400F. Spray a 9x13 inch baking dish with nonstick spray and set aside.
Preheat a skillet over medium/high heat. Add olive oil and garlic and saute for about 2 minutes.
Season the steak with salt and pepper to taste and add to the skillet. Grill until medium, about 3 minutes. Be sure to flip the steak to grill both sides. Remove from the pan and set aside.
Drain the pan of oil and return to the heat. Add the butter.
Add the eggs and green chiles to the skillet and stir to combine. Use a spatula to scramble the eggs while the cook. Once soft curds form, remove from the heat. Sprinkle with salt and pepper to taste.
To assemble the tacos, fill the prepared baking dish with the stand and stuff tacos. My 9x13 inch dish fit 11 taco shells.
Place a slice of cheese into the bottom of each shell (folding to have the cheese come up the sides). This will help the shells not to get soggy while baking.
Top each slice of cheese with some egg and then 2-3 slices of steak.
Top each taco with a bit of the shredded cheese
Bake for 12-14 minutes or until all the cheese is melted and the shells are toasted.
Remove from the oven and garnish with pico, cilantro, and sour cream.