Make a tortilla shell (Photo 1) Place a rack in the center of your oven and preheat to 375°F. Lightly spray a deep dish pie plate with nonstick spray. Arrange the three tortillas in a pie dish, overlapping them on the bottom and allowing the ends to extend slightly over the sides like the cream of a cake. Flatten the tortillas where needed and keep them relatively flat on the side. Mist with non-stick spray and bake for 5 minutes.
Cooking vegetables (Photo 2) Heat the olive oil in a large skillet over medium-high heat. Add onion and both bell peppers. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft.
Beef brown (Photo 3) Add the minced meat and cut into small pieces. Mix spices and green chilies. Continue cooking and breaking up the meat until the meat is completely cooked.
Let the filling cool. Transfer the beef mixture to a large bowl and refrigerate for 10 minutes, stirring once or twice. (If you pour the egg mixture directly into the hot beef, the eggs will cook!)
Make it creamy (Photo 4) In a separate bowl, beat the eggs, Greek yogurt and hot sauce until completely smooth. Pour the egg mixture over the cold beef, then add in 1 cup of grated cheese (photo 5).
Collect (Photo 6) Spread the filling in the tortilla shell and slide the top into an even layer. Sprinkle on the remaining cheese. Use aluminum foil or a pie crust protector to keep the exposed edges of the tortilla from burning.
Bake. Bake for 40 to 45 minutes, or until the eggs are set. Let the taco cake rest for 10 minutes, then slice and enjoy!