Taco Quick

• 8 soft corn tortillas
• 1 lb. lean ground beef
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. oregano leaves, crushed
• 1/4 tsp. cumin
• 2 c. (8 oz.) Monterey Jack cheese
• 8 eggs and 2 1/2 c. milk
• 1 c. sour cream
• 2 medium tomatoes, sliced
• 1 small head lettuce, shredded
• pitted olives, sliced

1. Line lightly greased 13 x 9 x 2 baking dish with tortillas, tearing to fit if necessary.
2. In 10-inch omelet pan over medium heat, cook ground beef and onion, stirring occasionally, to break beef apart, until browned, about 5 minutes.
3. Pour off drippings. Stir in garlic and seasoning.
4. Spoon beef mixture onto tortillas. Sprinkle with cheese.
5. Beat together eggs and milk until well blended.
6. Pour over beef and cheese.
7. Bake at 350u0b0 until knife inserted in middle comes out clean, about 45 minutes.
8. Let stand for 5 minutes before serving.
9. Spread with sour cream.
10. Top with tomatoes, lettuce and olives.
11. Makes 8 servings.

corn tortillas, lean ground beef, onion, clove garlic, chili powder, salt, oregano, cumin, cheese, eggs, sour cream, tomatoes, head lettuce, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53535 (may not work)