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One-bowl Mexican omelet!

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  • Prep 10 min
  • Total 30 min
  • Servings 2
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The perfect recipe when you have guests over for brunch: tasty, quick, and no dishes to wash!
Jan 13, 2017
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Ingredients

  • 2 Old El Paso Whole Wheat Tortilla Bowls
  • 2 Eggs
  • 1/4 cup red pepper
  • 2 tablespoons red onion
  • 1/4 cup cherry tomatoes
  • 0.5 lb chorizo sausage
  • 1 pkg Old El Paso* Taco Seasoning Mix
  • 2 tablespoons Grated cheese

Steps

  • 1
    Preheat oven to 325˚F. Place the Panadillas on a baking sheet. Use a fork to beat the eggs in a bowl.
  • 2
    Finely dice the vegetables. Use 2 tablespoons of vegetables per Panadilla. Then dice the chorizo. Add one tablespoon for each Panadilla.
  • 3
    Add one teaspoon of Old El Paso Spice Mix for Tacos. Mix everything together with the egg.
  • 4
    Tip the mixture into the Panadillas. Add 2 tablespoons of grated cheese to each. Bake for 20 minutes.
  • 5
    Serve!

Nutrition Information

No nutrition information available for this recipe
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