1 pound ground beef
3 green onions, chopped
1/2 Tablespoon minced garlic
1 (10 ounce) can RO*TEL, drained
Taco Seasoning (above), divided
1/2 cup heavy cream
2 Tablespoons sour cream
8 ounces shredded Monterey Jack cheese, divided
1/4 cup sliced black olives
1/4 cup sliced pickled jalapenos
8x8 inch baking dish, sprayed with Pam
Preheat oven to 350 degrees.
Brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. When almost done, drain the liquid and return to the heat.
Drain the can of original RO*TEL and add it to the beef. Add the green onions, minced garlic and half of the taco seasoning. Stir and cook for another 2-3 minutes. Remove from the heat and set aside.
Add the eggs to a mixing bowl. Add the remainder of the taco seasoning to the eggs. Whisk to break up the eggs. Pour in the heavy cream, sour cream and 1/2 of the Monterey Jack cheese. Whisk until everything is well blended.
When the beef mixture has cooled, mix it with the egg/cream mixture and stir together to combine.
Pour into a prepared baking dish. Sprinkle the remaining Monterey Jack cheese evenly over the top. Top with the sliced black olives and sliced pickled jalapenos.
Bake in the preheated 350 degree oven about 30 minutes.
Remove and let sit for about 10 minutes.
Cut into 6 portions. Serve with some sliced green onions, sour cream and picante sauce if desired.