"This recipe is quick and easy, and helps use the eggs from our chickens. It works for breakfast, lunch or dinner, especially served with flour tortillas and fruit or salad. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri..."
INGREDIENTS
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1 pound lean ground beef (90% lean)
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1 small onion, finely chopped
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2 cans (14-1/2 ounces each) diced tomatoes
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1 cup frozen corn
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1 can (4 ounces) chopped green chiles
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1/2 teaspoon salt
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6 large eggs
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1/4 teaspoon pepper
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6 tablespoons shredded cheddar cheese
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6 flour tortillas (8 inches), warmed
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Optional toppings: Reduced-fat sour cream, guacamole, salsa and chopped green onions