Yields: 4 Servings Prep: 20 minutes Mins

Scrambled Egg and Salsa


3 large eggs
1/4 teaspoon each salt and freshly ground pepper
1 cup grated Monterey Jack, or Cheddar cheese
1 tablespoon unsalted butter, melted
3 tablespoons ORTEGA Salsa, any variety
4 ORTEGA Taco Shells

Shredded lettuce, sour cream, tomatoes and ORTEGA Diced Green Chiles for topping. Taco chips and canned ORTEGA Black Beans, for serving


In a medium bowl, whisk together eggs until combined. Add salt and pepper and 1/4 cup grated cheese. Heat a medium nonstick skillet over medium-high heat, and add butter. When butter has melted, add the egg mixture, and cook about 30 seconds. Add salsa to pan, slowly stirring the egg mixture to scramble it as it cooks, about 1 minute. Immediately remove from heat.

Fill taco shells with egg mixture, and top with the remaining cheese, lettuce, sour cream, tomatoes and diced green chiles. Serve with taco chips or black beans, if desired.
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