Tex-Mex Scramble

Name: Tex-Mex Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: North America, Mexican
Ingredients: 3 corn tortillas (6 inches), cut into thin strips; 4 teaspoons olive oil, divided; 2 tablespoons chopped onion; 1 jalapeno pepper, seeded and chopped; 4 eggs, lightly beaten; 1 plum tomato, chopped; 1/4 cup shredded cooked roast beef; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded Monterey Jack cheese

Total Time Prep/Total Time: 25 min.

Yield 2 servings

Test Kitchen Approved

This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas.

Ingredients

3 corn tortillas (6 inches), cut into thin strips
4 teaspoons olive oil, divided
2 tablespoons chopped onion
1 jalapeno pepper, seeded and chopped
4 eggs, lightly beaten
1 plum tomato, chopped
1/4 cup shredded cooked roast beef
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Monterey Jack cheese

Directions

In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer.
Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

Nutrition Facts

2 cups: 410 calories, 25g fat (8g saturated fat), 452mg cholesterol, 437mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 25g protein.

This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas.

Recipe Creator