Corned Beef Hash Breakfast Tacos

Name: Corned Beef Hash Breakfast Tacos
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash

1 (15 ounce) can black beans

rinsed and drained

¼ teaspoon garlic powder

¼ teaspoon chili powder

1 pinch Salt to taste

⅛ teaspoon ground black pepper

1 teaspoon vegetable oil

4 eggs

beaten

10 (6 inch) soft flour tortillas

¼ cup pico de gallo salsa

or to taste

¼ cup shredded Mexican cheese blend

or more to taste

¼ cup sour cream

or to taste

¼ cup chopped fresh cilantro

or to taste

1 lime

cut into wedges (Optional)

Methods :

Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.

Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.

Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.

Garnish with lime wedges, if desired.