• 1 package (18 ounces) taco sauce with seasoned ground beef
  • 10 eggs, slightly beaten
  • 2 cups shredded Mexican cheese blend
  • 6 medium flour tortillas (8 to 10-inch diameter)
  • 1 can (4 to 4-1/2 ounces) chopped green chilies, drained
  • 1 cup dairy sour cream
  • 2 tablespoons prepared salsa
  • Salsa (optional)
Beef, Breakfast
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1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Pour eggs into pan. Cook 4 to 5 minutes or until scrambled, stirring frequently. Sprinkle with cheese. Remove from heat. Cover and keep warm.
2. Microwave taco sauce with ground beef according to package directions. Set aside.
3. Stack tortillas on microwave-safe plate. Cover with slightly damp paper towel. Microwave on HIGH 30 seconds or until heated through.
4. Layer tortillas evenly with beef, eggs and chilies, leaving 1/2-inch border around edge. Roll up tightly. Place seam-side down on microwave-safe serving plate. Microwave, uncovered, on HIGH 1 to 1-1/2 minutes or until heated through.
5. Meanwhile combine sour cream and salsa in small bowl. Cut each wrap diagonally in half. Serve with sour cream mixture and salsa, if desired.



Preparation Times

Salsa Beef Filling Variation:
Brown 1-1/2 pounds ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Add 1 cup salsa and 1 package (1-1/4 ounces) taco seasoning mix. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Assemble wraps as directed above.

Beth Royals, VA
© Cattlemen's Beef Board and National Cattlemen's Beef Association