Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Enjoy!