Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
Bake on the center the center rack for between 25 and 30 minutes.
Remove the dip and let it rest for 10 to 15 minutes.
Top with the tomatoes, black olives, and cilantro.
Serve with your favorite corn tortilla chips or chips.
In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…
NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.
In a large pan, warm the olive oil over medium heat. Add the shredded potatoes and spread evenly across the pan. Cook the potatoes for 8 to 10 minutes. Stir or flip the potatoes over and continue to cook for another 8 to 10 minutes. Stir occasionally and continue to cook until the potatoes are crispy to your liking.
While you cook the potatoes, smash 2.5 oz of breakfast sausage evenly on one side of the tortilla (makes 6 tacos). Heat a non-stick pan over medium heat, spray with cooking spray and cook the breakfast sausage tortilla, sausage side down, for 3 to 4 minutes. Flip the tortilla and cook for another 1 to 2 minutes. Be careful not to burn the tortilla on the second side.
Repeat this process for the remaining 5 tortillas, but you may need to decrease the time by a minute after the first taco as the heat of the pan may have increased. Just make sure that the sausage is cooked through, which will not take long because they are so thinly spread on the tortilla.
After the potatoes and smashed tacos are done cooking, whisk the eggs well in a medium size bowl. Clean one of your pans, or you can use the pan that the sausage cooked in to add flavor to the eggs. Spray the bottom of the pan with cooking spray or melt a Tbs of butter over low-medium heat. Add the eggs and using a spatula, stir the eggs every 30 to 45 seconds to cook the eggs evenly. Season with salt and ground black pepper. Once the eggs have reached your desired doneness, pull them off the heat and set to the side. NOTE: You can sub the scrambled eggs for eggs prepared any other way you would like.
Build your tacos!! Add your hashbrowns, eggs, shredded cheese, and taco sauce. You can add other toppings such as sour cream and cilantro at your leisure. Enjoy!
