Mexican Skillet Scramble
- 8 eggs
- 2 tbsp. vegetable oil
- 2 corn tortillas, sliced into 8 wedges
- 1 onion, sliced into half moons
- 1/3 lb. ground beef
- 1 tsp. paprika
- 1 tsp. chili powder
- kosher salt
- Freshly ground black pepper
- 1/2 c. shredded Cheddar cheese
- 1/2 c. shredded Monterey Jack cheese
- 1 c. cherry tomatoes, quartered
- 1/4 c. pickled jalapeños
- 2 tbsp. Chopped cilantro
- Guacamole, for serving (optional)
- Sour cream, for serving (optional)
Adapted from delish.com
In a medium bowl, whisk together eggs until light and frothy.
Heat oil in a large skillet over medium-heat. Add tortillas wedges and fry until golden-brown, about 2 minutes per side. Drain tortillas on paper towels.
Turn heat down to medium, and add onions. Sauté until soft, about 5-7 minutes. Add ground beef, breaking up the meat with a wooden spoon. Sauté until browned and cooked through. Drain the beef mixture to remove excess fat from skillet. (Keep a small amount of oil in the pan for scrambling the eggs.)
Return beef to the skillet over medium-low heat. Stir in chili powder and season with salt and pepper to taste. Push the meat mixture to one side of the pan, and add eggs to the opposite side. Let sit for about 30 seconds, then stir with the wooden spoon, breaking up the curds as they form. When the eggs are almost scrambled to your liking, add cheeses, tomatoes and jalapeños, then stir everything in the skillet together until just combined. Season to taste with salt and pepper. Remove skillet from heat.
Fold in crispy tortilla wedges and garnish with cilantro. Serve with guacamole and sour cream, if desired.