Mexican Breakfast Beef Enchiladas and Eggs

Serves: 2
Prep Time: 10 mins

Ingredients
1 serving tray of 2 ea. El Monterey Beef Enchiladas
4 oz. Frozen shredded potato hash browns
2 ea. Fried eggs any way you want them over easy, sunny side up, or scrambled
To taste Your favorite Enchilada sauce or salsa
To taste Shredded cheddar and jack cheese mix

Directions
1. Prepare El Monterey Beef Enchiladas according to cooking instructions on container. Keep warm.
2. Prepare shredded potato hash browns according to cooking instructions on container. Keep warm.
3. Pan fry eggs to your liking.
4. Begin assembling dish by placing half of the hash browns in the center of a warmed plate.
5. With a spatula place two enchiladas with sauce on top of the hash browns and top enchiladas with eggs and garnish with extra sauce or salsa and more cheese if you like.
6. Serve immediately.

El Monterey Taquito Ranchera Enchiladas

Serves: 4
Prep Time: 1 mins
Total Time: 5 mins

Ingredients
15 El Monterey Shredded Steak Taquitos (or your favorite El Monterey taquitos)
(2) 10 oz. cans Red Enchilada Sauce
8 oz. Salsa (thick chunky)
2 cups Cheddar & Monterey Jack cheese Shredded

Directions
1. Heat up El Monterey Taquitos according to the instructions on the package and keep warm for service.
2. Ranchera Sauce: Combine enchilada sauce and salsa in a heavy bottom sauce pan and bring to a simmer. Add tomato paste for a thicker sauce.
3. Pour enough sauce on the bottom of the casserole dish to coat. Arrange taquitos on top of sauce, then pour remaining sauce over the taquitos. Sprinkle cheese over each taquito and melt in a preheated 375ºF oven for 1-2 minutes before serving.