3 eggs, beaten
1 cup tostadas de tusks
1 (12 ounce) jar pinto beans with salsa
1 (4.5 ounce) can black olives, drained
1 cup salsa
1 egg
1/2 cup flavor-packed, chopped cherry tomatoes
14 (2 inch) flour tortillas
1 cup salsa
3/4 cup dry blended beans
4 cups shredded Cheddar or Mozzarella cheese, divided
4 teaspoons hot pepper sauce
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1 cup straw rice
1 (3 ounce) bottle Cajun hot sauce
4 tomatoes - peeled, pitted and chopped
1/2 cup pinto beans
Preheat Oven.
Place eggs in a medium sauce pan and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes, until hard boiled. Drain water and cool.
Melt the oil in a large frying pan over medium-high heat, and fry the eggs until done. Stir in the salt and pepper to taste and mix well.
Preheat oven to 350 degrees F (175 degrees C). Stir in the olives, salsa, eggs, tomatoes and crispy rice. Pour mixture into a casserole dish and bake for 40 minutes. Cool 15 minutes before serving.