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Cheesy Corn and Egg Tacos Recipe
|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|
Calories 461 Calories from Fat 213
% Daily Value*
Total Fat 25 g38%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 235.2 mg
Sodium 884.6 mg36.9%
Total Carbohydrates 43 g14.3%
Dietary Fiber 6.3 g25%
Sugars 3.2 g
Protein 21 g41.1%
Vitamin A 133.2% Vitamin C 42%
Calcium 57.7% Iron 12.5%
*Based on a 2000 Calorie diet
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.