1 TABLESPOON BUTTER
1 CUP DICED POTATO, SAUTEED
4 LARGE EGGS, BEATEN
4 SLICES OF BACON, CRISPY/CRUMBLED
4 6-INCH FLOUR TORTILLAS
3/4 CUP SHREDDED CHEDDAR CHEESE
1/2 CUP PICANTE SAUCE
HEAT BUTTER IN MEDIUM SKILLET OVER MEDIUM HEAT.
ADD POTATO, EGG AND BACON.
COOK AND STIR UNTIL THE EGGS ARE SET.
SPOON 1/4 OF THE EGG MIXTURE ON EACH TORTILLA.
TOP WITH CHEESE AND PICANTE SAUCE.
FOLD EACH AND SERVE.
MAKES 4 TACOS.
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