Beef With Scrambled Eggs
|Vegetable oil||2 Tablespoon|
|Finely chopped cooked beef||2 Cup (32 tbs)|
|Finely chopped yellow onion||1⁄3 Cup (5.33 tbs)|
|Tomatoes||2 Medium, peeled and chopped|
|Canned green chilies||3 , seeded and finely chopped|
|Ground cumin||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crumbled|
1. Heat the oil in a heavy 12-inch skillet over moderate heat for about 1 minute. Add the beef and onion, and cook, uncovered, for 5 minutes.
2. Add the tomatoes, green chilies, salt, cumin and oregano to the skillet, and cook, uncovered, for 5 more minutes, or until the mixture has thickened.
3. Beat the eggs lightly, add them to the mixture in the skillet, and scramble until the eggs are just set—about 4 minutes. Serve with tortillas.