Ranch Hands Breakfast

• 4 (8-inch) flour tortillas
• 1 (15 oz.) can Hormel chili (no beans)
• 3 medium Russet potatoes (about 1 lb.), cooked, peeled and diced
• 4 eggs
• 1 c. chopped tomato
• 1/2 c. chopped green onions
• 1/2 c. shredded Cheddar cheese
• 1 c. salsa

1. Heat oven to 400u0b0.
2. Spray both sides of tortillas with Pam cooking spray.
3. Place 2 tortillas into each of two loaf pans, gently shaping each tortilla to create a bowl.
4. Heat chili, stir in potatoes and cook until heated.
5. Divide chili mixture among tortillas.
6. With back of spoon, make an indentation in each chili mixture.
7. Break egg into each indentation.
8. Bake 10 minutes. Cover loosely with foil.
9. Bake 5 to 10 minutes longer or until eggs are done.
10. Lift out of pans.
11. Place on plates.
12. Spoon on tomato and onions.
13. Sprinkle with cheese.
14. Serve with salsa. Serves 4.

flour tortillas, hormel chili, potatoes, eggs, tomato, green onions, cheddar cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809737 (may not work)