Tex-Mex Scramble Recipe

Tex-Mex Scramble Recipe photo by Taste of Home

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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.

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Tex-Mex Scramble Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

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. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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

Originally published as Tex-Mex Scramble in Country Woman June/July 2007, p33