FIESTA BRUNCH CASSEROLE

4 (8-inch) flour tortillas
1 (15 oz.) can Hormel Chili No Beans
3 medium peeled russet potatoes, cooked and diced
4 eggs
1 cup chopped tomato
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
1 cup salsa (optional, to serve)

Preheat the oven to 400 degrees F.

Spray both sides of the tortillas with the cooking spray. Place 2 tortillas into each of two loaf pans, gently shaping each tortilla to create a bowl.

In a medium saucepan, heat the chili. Stir in the potatoes and cook until thoroughly heated.

Divide the chili mixture among the tortillas. With the back of a spoon, make an indentation in each chili mixture. Break an egg in each indentation.

Bake 10 minutes. Cover loosely with foil. Bake 5 to 10 minutes longer or until the eggs are done.

TO SERVE:
Gently lift out of the pans to serving plates. Spoon on the tomato and onions. Sprinkle with the cheese. Serve with salsa, if desired.

Servings: 4
Source: Hormel