Beef With Scrambled Eggs Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Vegetable oil2 Tablespoon
 Finely chopped cooked beef2 Cup (32 tbs)
 Finely chopped yellow onion1⁄3 Cup (5.33 tbs)
 Tomatoes2 Medium, peeled and chopped
 Canned green chilies3 , seeded and finely chopped
 Salt1 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Dried oregano1⁄4 Teaspoon, crumbled
 Eggs6

Nutrition Facts

Serving size: Complete recipe

Calories 1901 Calories from Fat 1105

% Daily Value*

Total Fat 123 g189.6%

Saturated Fat 33.4 g166.8%

Trans Fat 0 g

Cholesterol 1547.3 mg

Sodium 3569.5 mg148.7%

Total Carbohydrates 28 g9.3%

Dietary Fiber 8.1 g32.2%

Sugars 11 g

Protein 166 g331.8%

Vitamin A 77.5% Vitamin C 184.1%

Calcium 33.5% Iron 129.7%

*Based on a 2000 Calorie diet

Directions

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.
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