Bolls de burrito de desayuno con chorizo al horno

Ingredientes

• 48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 1 1/2 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/2 lb ground pork
• 1/3 cup water
• 1 packet (.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 tablespoon butter
• 6 eggs, slightly beaten
• 1 medium avocado, pitted, peeled and sliced
• 1/4 cup thinly sliced green onions
• 1/2 cup salsa
• Chopped fresh cilantro leaves, if desired

Preparación

1. 1

   Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.

2. 2

   In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.

3. 3

   Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.

4. 4

   In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.

5. 5

   Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.