Tacottata

In a medium-large pan, cook up the Lean Ground Beef (2 cups) with some Salt (to taste) and Ground Black Pepper (to taste) .

Add in the Onions (1/2 cup) and Taco Seasoning (1 pckg) . Set aside to cool completely.

In a food processor (or with a zip bag and aggression) crush up the Tortilla Chips (17 1/2 cups) into coarse crumbs.

Add in the Egg Replacer (1/2 cup) and pulse to combine.

Spray your frittata pan with Nonstick Cooking Spray (as needed) and gently press the Tortilla crumbs evenly into the pan, working them up the sides. Bake it in the oven at 350 degrees F (180 degrees C) for about 10-12 minutes, just until it’s slightly golden. Set aside.

Add in the Jalapeño Pepper (1/2) as well, if you prefer extra heat.

Fold in half of the Queso Fresco (1 cup) , and Shredded Cheddar Cheese (1 cup) .

Now in a large bowl combine the Egg Replacer (1 carton) with the fully-cooked seasoned meat.

Stir in the (drained) can of Ro-Tel® Diced Tomatoes & Green Chilies (1 can) and mix it all up. Pour the egg mixture into the tortilla crust, making sure not to go all the way up to the top (leave maybe a 1.8-inch lip around).

Now, top it with the Sour Cream (1 cup) , Fresh Cilantro (to taste) , more queso fresco cheese, Jalapeño Pepper (1/2) , Lettuce (to taste) , some crumbled chips, and Canned Diced Tomatoes (4 Tbsp) . Serve with some Hot Sauce (to taste) .