Preheat your oven to 350°F (175°C) and gather your ingredients.

In a large skillet, brown the ground beef for 5-7 minutes, then add minced garlic and diced onion, cooking for an additional 3-4 minutes.

In a casserole dish, combine the diced green peppers, russet potatoes, salsa, mild green chiles, sliced black olives, and diced tomatoes.

Drain excess grease from the beef, then stir in chili powder, cumin, garlic powder, salt, black pepper, and cayenne. Toast for 1-2 minutes.

Transfer the beef mixture into the casserole dish with the veggies, add beaten eggs, and mix thoroughly.

Cover the dish with aluminum foil and bake for 45 minutes to 1 hour until the potatoes are tender.

Let it sit for a few minutes before serving over fresh greens or with toppings of choice.