Tex-Mex Egg Tacos

Heat a skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until well browned. Drain off any excess grease.

Stir the taco seasoning into the beef and mix well. Slowly add the water while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Let cook for 5 minutes, then remove the pan from the heat.

Cut the hard-boiled eggs in half. Carefully scoop out the yolks and place them in a bowl. Set the yolks on a platter, cut side up.

Mash the yolks with a fork, then stir in the shredded cheese.

Scoop small amounts of the taco beef mixture and place them in the egg white cavities (only partially fill them so there is room for the remaining toppings). Spoon some of the egg yolk mixture on top of each, mounding it slightly.

Add salsa, olives, and sour cream as desired.

Serve the taco deviled eggs immediately, or refrigerate for up to 8 hours before serving.