~Recipe by Sheila Garcia (of LifeAsSheDoesIt.com)
SO! Flaco Taco Breakfast Casserole. In Spanish, that means Skinny (Taco Breakfast Casserole). I made it for the Worship Team one Sunday morning, and it got pretty rave reviews, and that’s a tough (or should I say spoiled?) crowd! ESPECIALLY if the word ‘skinny’ is in it, hidden as it may may (try to) be behind a Spanish word-blanket.
FLACO TACO BREAKFAST CASSEROLE
1 small pkg ground turkey
1 pkg your fave taco seasoning
extra virgin olive oil (evoo)
1/2 small onion, diced
1 dozen eggs
1/4 cup milk
1 tomato, diced
1/2 bunch cilantro, chopped coarsely
4 tortillas, chopped into about 1/2-inch pieces (I used organic low-carb to help the “skinny”!)
1/2 cup shredded cheddar cheese
1 tbs cumin powder
1 tbs paprika
Preheat oven to 400. In heavy pot (I use muh cast iron Dutch oven, of course), sprinkle enough evoo to cover the bottom and heat on medium. Once heated, place ground turkey and onion in, and cook through. Add your favorite taco seasoning with a splash of water and mix well (see notes). Turn off heat. Spray a 9×13 baking pan with cooking spray (see notes). Into the pan, add your eggs, milk, tomato, cilantro, tortillas, cheddar cheese, cumin powder, paprika, and sea salt and pepper to taste. Mix WELL by scrambling it all together with a fork until liquid is smooth and other ingredients are distributed evenly. Bake in your preheated oven for 25 minutes.
NOTES: Try to find the taco seasoning with no MSG or chemicals. If you can’t locate organic or (real) all-natural, you can mix a tablespoon each of cumin, paprika, chili powder, onion powder, and garlic powder, and then a teaspoon of sea salt and black pepper. I try to use organic ingredients whenever possible for clean-eating, and my cooking spray is included. I buy the organic evoo local store brand. It’s fairly-priced, too! If you want – and I think you do – you can garnish with some sour cream and hot sauce. WOO!