Name: Corned Beef Hash Breakfast Tacos
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: HORMEL® Mary Kitchen® Corned Beef Hash - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Garlic powder - ¼ teaspoon; Chili powder - ¼ teaspoon; Salt to taste - 1 pinch; Ground black pepper - ⅛ teaspoon; Vegetable oil - 1 teaspoon; Eggs, beaten - 4; Soft flour tortillas - 10 (6 inch); Pico de gallo salsa, or to taste - ¼ cup; Shredded Mexican cheese blend, or more to taste - ¼ cup; Sour cream, or to taste - ¼ cup; Chopped fresh cilantro, or to taste - ¼ cup; Lime, cut into wedges (Optional) - 1

Ingredients for - Corned Beef Hash Breakfast Tacos

1. HORMEL® Mary Kitchen® Corned Beef Hash 1 (15 ounce) can

2. Black beans, rinsed and drained 1 (15 ounce) can

3. Garlic powder ¼ teaspoon

4. Chili powder ¼ teaspoon

5. Salt to taste 1 pinch

6. Ground black pepper ⅛ teaspoon

7. Vegetable oil 1 teaspoon

8. Eggs, beaten 4

9. Soft flour tortillas 10 (6 inch)

10. Pico de gallo salsa, or to taste ¼ cup

11. Shredded Mexican cheese blend, or more to taste ¼ cup

12. Sour cream, or to taste ¼ cup

13. Chopped fresh cilantro, or to taste ¼ cup

14. Lime, cut into wedges (Optional) 1

How to cook deliciously - Corned Beef Hash Breakfast Tacos

1 . Stage

Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.

2 . Stage

Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.

3 . Stage

Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.

4 . Stage

Garnish with lime wedges, if desired.