Ingredients
1 pound lean ground beef (90% lean)1 small onion, finely chopped2 cans (14-1/2 ounces each) diced tomatoes1 cup frozen corn1 can (4 ounces) chopped green chiles1/2 teaspoon salt6 large eggs1/4 teaspoon pepper6 tablespoons shredded cheddar cheese6 flour tortillas (8 inches), warmedOptional: Reduced-fat sour cream, guacamole, salsa and chopped green onions
Preparation
In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking beef into crumbles. Drain and return to pan.
Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make 6 wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes.
Sprinkle with cheese. Serve with tortillas and toppings as desired.
