Bold, taco seasoning adds zippy flavor to this layered egg dish. An easy, delicious brunch or dinner casserole recipe. Refrigerate 6 hours or overnight. An easy, delicious brunch or dinner casserole. Taco seasoning adds zippy flavor. Refrigerate 6 hours or overnight.


  • 1 lb.
    lean ground beef
  • 1/2 cup
    chopped onion
  • 1 pkg. (1 oz.)
    dry taco seasoning mix*
  • 1/2 cup
  • 1 can (2 1/4 oz.)
    sliced black olives, drained
  • 1/2 cup
  • 2 cups (16 oz.)
    Better'n Eggs®
  • 1 1/2 cup
  • 4 cup (about 1/2 lb.)
    French bread, cut into 1-in pieces
  • 1/2 cup
    Crystal Farms® Shredded Mexican 4 Cheese
  • 1 cup
    nacho cheese chips, crushed


  • In medium nonstick skillet brown beef and onion. Drain. Stir in taco seasoning and water. Cook for 2 to 4 minutes or until liquid is almost absorbed. Stir in black olives and salsa.

  • In medium bowl combine Better'n Eggs and milk. Stir until well mixed.

  • Spray 11x7-inch (2 quart) glass baking dish or casserole with nonstick cooking spray. Spread bread evenly over bottom of baking dish. Top with taco meat. Pour egg mixture over bread. Cover with plastic wrap; refrigerate 6 hours or overnight.

  • Heat oven to 350°F. Discard plastic wrap. Cover strata with aluminum foil. Bake 20 minutes. Remove cover; sprinkle with cheese. Continue baking 15 to 20 minutes or until center is set and edges are golden brown. Top with crushed nacho chips. Let stand 5 minutes before serving.

  • * 1 ounce dry taco seasoning mix equals 4 tablespoons.

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  • Dinner
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  • High Protein
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  • <15 Minutes Prep Time