TACHOS: BEST BREAKFAST OF 2015

This recipe snuck in at the end of the year, Christmas morning, and it was so good it is my favorite breakfast recipe of 2015.   Although I broke my own rules of following the basic recipe the first time and then modifying it there after to fit my own tastes.  But my changes up front were perfect and even better was it allowed me to use up leftovers.  Even though I'm calling it Tachos because they are like Tater Tot Nachos they don't eat like Nachos.  Its is a fork meal that I cut in pie wedges which also makes it a better company dish.  Shown here with a side of salsa but it isn't necessary because it is that good.  Original recipe was from Feb 2016 Cuisine at Home, #115.  They used ham steak, and mushrooms,

TACHOS
30 oz. bag frozen Ore-Ida Crispy Crowns (flat disk shaped tater tots)
Sprinkle salt
Sprinkle pepper
Dressing:
½ C. lite mayonnaise
1 ½ T. Cholula hot sauce
1 lg. clove garlic, grated
½ C. sour cream
1 ½ T. Cholula hot sauce
Saute:
Drizzle oil
-Leftover turkey taco meat (see note)
1 red bell pepper, finely diced
1 jalapeño, seeded, minced
3 green onions, sliced
Whisk:
3 eggs
2 T. milk
Sprinkle salt
Sprinkle pepper
Sliver butter
Assemble:
2 C. shredded Colby Jack cheese
2 green onions, sliced
Salsa, optional

Preheat oven to 425°F.  On a large foil lined baking sheet, lay crowns in a single layer.  Sprinkle with salt and pepper.  Bake according to package directions, 25 minutes.  Mix mayo, hot sauce and grated clove.  Pour into a zip top bag and set aside.  In same bowl mix sour cream and hot sauce, set aside.  Dice bell pepper, 3 green onions and jalapeno.  In a saute pan with a drizzle of oil, saute veggies until soft, 5 minutes.  Add taco meat.  Heat till warm.   In a small bowl, whisk eggs, milk, salt and pepper.   Melt a sliver of butter in a nonstick fry pan, pour in eggs and cook on low while stirring till mostly done, but still slightly moist.  To assemble use a baking dish and layer in the following order.

• Half the Crispy Crowns
• Two thirds of the mayo mixture (cut corner of bag and squeeze over top of tots)
• Half of the meat veggie mixture
• Half of the eggs
• 1 C. cheese

Bake 3 minutes to melt cheese then add another layer of remaining ingredients (Potatoes, remaining mayo sauce, then add sour cream mixture and add ⅓ of that), meat veggie mixture, eggs, cheese).  Bake another 3 minutes to melt cheese.  Remove from oven and top with remaining sour cream mixture and 2 diced green onions.

Note:  Since I had leftover taco meat from the week I used that but if you don't you can make it with a pound of turkey meat, taco seasoning spices and water.  See Sandwich section under tacos.  You can also use any other meat such as diced ham, sausage, chicken, beef, etc.    I baked it in my Pampered Chef Stoneware pan (11" diameter x 2" deep) and it fit perfectly but use what you have that is close to these dimensions.