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Mexican Frittata
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- #40142
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 pounds ground beef
1 cup onion, chopped
3 cloves garlic, minced
1 1/2 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon dried Mexican oregano
1 can (14.5 ounce size) diced tomatoes with sauce
1 can (4.5 ounce size) diced green chilies
1 can (2.25 ounce size) sliced black olives, drained
1 cup canned or frozen whole kernel corn
1 cup cooked spaghetti or tortillas, cut into strips
1/2 cup enchilada sauce
12 eggs
1 teaspoon dried parsley
1/2 teaspoon garlic powder
3/4 cup shredded Cheddar or Monterey Jack cheese
Morton Hot Salt or seasoned salt
coarse (kosher) salt
freshly ground black pepper
directions
Preheat oven to 350 degrees F. Spray a 14 x 9 inch baking dish with non-stick cooking spray.
In a large skillet over medium high heat, brown beef well. Drain most of the fat. Add onion and garlic and saute over medium heat until onion is translucent and garlic is fragrant. Add cumin, thyme, oregano, Hot or seasoned salt and pepper to taste. Stir and cook about one minute.
Add tomatoes, chilies, olives, corn, pasta or tortillas, and enchilada sauce. Cook over medium low heat until mixture is well combined and liquid has slightly evaporated, about two minutes.
Crack eggs in a large bowl. Beat with parsley, garlic powder, 1/2 teaspoon each coarse salt and pepper, or to taste.
Place beef mixture in prepared baking dish. Pour eggs over, smoothing out surface with a spoon. Bake, uncovered, for 15 minutes. Sprinkle with cheese and cook an additional 15 minutes, or until mixture is slightly browned and set (does not wobble).
Serve with warm tortillas and enchilada sauce or salsa.
added by
gjgee
nutrition data
568 calories, 38 grams fat, 21 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
October 12, 2013
A couple of things. First, it's not really a frittata, but that's ok. Second, it serves way more than eight people - and where does one find a 14x9 dish? I don't think they exist. AND this couldn't possibly fit in it if they did. That said, I used a larger baking pan and had lots of delicious leftovers since I was expecting to feed 8 with this (feeds more like 14-16 I'd say). It's rich and filling so you don't serve large portions. I'm not meaning this to be a bad review, just that there are some expetations put forth that are misleading in this recipe. It's a good recipe just use a larger pan and expect to feed more people.
April 30, 2011
Made this for Administrative Professionals' Day, office staff of 16. Pan served up 20 servings (2 lbs. ground beef). Everyone loved it and requested the recipe! Took 40 minutes to bake; not 30 as stated.