Tamale Skillet
Great for breakfast or dinner!
Ingredients
- 1 tablespoon Land O Lakes® Butter
- 1 tablespoon vegetable oil
- 10 6-inch corn tortillas, torn into bite-size pieces
- 1 medium (12 cup) onion , chopped
- 1 (4-ounce) can chopped green chiles
- 14 teaspoon salt
- 6 Eggland's Best Eggs (large), well beaten
- 1 (8-ounce) can whole kernel corn, drained
- 4 (34-ounce) slices hot pepper cheese
- 1 cup fresh tomato salsa
Preparation
Melt butter and oil in 12-inch nonstick skillet over medium heat.
Add tortilla pieces, onion, chiles and salt.
Continue cooking, stirring occasionally, 6-8 minutes or until tortillas start to turn golden brown.
Reduce heat to medium-low. Pour beaten eggs and corn over tortillas.
Cook, stirring occasionally, 1-2 minutes or until eggs are set.
Top with cheese slices. Remove from heat; cover. Let stand 2 minutes or until cheese is melted. Top with salsa.
Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 256 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Cholesterol | 184 mg |
| Sodium | 481 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Protein | 11 g |
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