Cheesy Corn and Egg Tacos
|Frozen whole kernel corn||1 Cup (16 tbs), cooked, drained|
|Shredded american cheese/Cheddar / monterey jack cheese||1 Cup (16 tbs)|
|Canned green chili peppers||4 Ounce, rinsed, seeded, and chopped (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Shredded lettuce||2 Cup (32 tbs)|
|Tomato||1 Large, chopped|
Arrange taco shells on a baking sheet lined with paper toweling.
Warm in a 250° oven while preparing egg mixture.
In a mixing bowl beat eggs.
Stir in drained frozen or canned corn, shredded American cheese, cheddar cheese, or Monterey Jack cheese, chopped green chili peppers, salt, and pepper; mix well.
Cook the onion in butter or margarine till tender but not brown.
Pour the egg-corn mixture over the hot onion in the skillet.
Cook over low heat, without stir-ring, till the egg mixture begins to set on the bottom and around the edges.
Lift and fold the partially cooked eggs so the uncooked portion flows underneath.
Continue lifting and folding the eggs about 5 minutes or till they are cooked through but are still shiny.
Remove from heat immediately.
Spoon about 1/4 cup of the egg mixture into each taco shell.
Top each taco with some lettuce and chopped tomato.
Pass bottled taco sauce, if desired.