Post by SugarBane on Jan 26, 2004 18:02:03 GMT -5
MEXICAN SCRAMBURGERED EGG
Butter for frying
One-half medium onion, diced
Two tablespoons canned chopped jalapeno peppers Two cloves garlic, minced One-half pound to one pound ground beef Two eggs, lightly beaten with one tablespoon heavy whipping cream and dash ground pepper One-half cup Ortega medium taco sauce
In a 12-inch nonstick skillet over medium heat, brown diced onion and chopped jalapenos in butter until onion is browned. Add minced garlic and saute until fragrant. Add ground beef and mix well, continuing to cook over medium heat. When the ground beef is brown, pour the contents of the skillet into a colander to drain.
Return the skillet to the stove and reduce heat to medium-low. Add the egg, cream and pepper mixture. Fry this like an omelet until firm. Then take the edge of your spatula and slice the omelet into thin strips, like you'd find in Chinese fried rice. Add the ground beef mixture to the skillet and mix well. Add the taco sauce and mix well. Cook over medium-low heat until heated through. Makes two to four servings, depending on how hungry you are. Two servings are 9.73 grams of carb and 1.156 grams of fiber each; four servings are 4.87 grams of carb and 0.578 grams of fiber each.
This recipe can be varied endlessly. Use more or less ground beef depending on whether you want the beef to be more or less dominant than the eggs.
Eliminate the garlic or replace the jalapenos with mild green chilis, or none at all if you like. Use mild taco sauce or hot taco sauce instead of medium, or a different brand altogether (check the label if you do that, though!).
Butter for frying
One-half medium onion, diced
Two tablespoons canned chopped jalapeno peppers Two cloves garlic, minced One-half pound to one pound ground beef Two eggs, lightly beaten with one tablespoon heavy whipping cream and dash ground pepper One-half cup Ortega medium taco sauce
In a 12-inch nonstick skillet over medium heat, brown diced onion and chopped jalapenos in butter until onion is browned. Add minced garlic and saute until fragrant. Add ground beef and mix well, continuing to cook over medium heat. When the ground beef is brown, pour the contents of the skillet into a colander to drain.
Return the skillet to the stove and reduce heat to medium-low. Add the egg, cream and pepper mixture. Fry this like an omelet until firm. Then take the edge of your spatula and slice the omelet into thin strips, like you'd find in Chinese fried rice. Add the ground beef mixture to the skillet and mix well. Add the taco sauce and mix well. Cook over medium-low heat until heated through. Makes two to four servings, depending on how hungry you are. Two servings are 9.73 grams of carb and 1.156 grams of fiber each; four servings are 4.87 grams of carb and 0.578 grams of fiber each.
This recipe can be varied endlessly. Use more or less ground beef depending on whether you want the beef to be more or less dominant than the eggs.
Eliminate the garlic or replace the jalapenos with mild green chilis, or none at all if you like. Use mild taco sauce or hot taco sauce instead of medium, or a different brand altogether (check the label if you do that, though!).
