A Mexican delight, with a twist.
1 15 oz can of Diced Tomatoes w/ Garlic
1 Can Campbells Southwest Style Pepper Jack Cheese Soup
1/4 c Chopped Onion
4-6 6" White Corn Tortillas
1/2 Bag of Shreds O'brien Hash Browns
2 C Shredded Monterey Jack Cheese, or Shredded Pepper Jack
On medium heat in a 10" skillet, add a dash of olive oil, add tomatoes, onions and saute for 15 minutes. Add soup, and simmer for 30 minutes or so. In a seperate small skillet, cook hash browns to package directions. Set aside. Use same skillet to cook your tortillas, heat 1/4" oil to medium-high. Cook 1 tortilla at a time, cook 10 seconds on each side, remove & keep warm.
Drain all but a tad of the olive into a heat safe container, and then transfer back to bottle when cooled.
In preheated skillet w/ the olive oil, cook eggs thouroghly.
Place warmed, cooked tortilla on a plate, cover with bed of hash browns, top with 1-2 eggs, and top with tomato/cheese mixture. Cover with cheese, and nuke long enough to melt cheese, or place plate in a toaster oven to melt cheese.
From the kitchen of Chef UcanRock2