Breakfast Enchilada Ranchero

• 1 tablespoon butter
• 6 eggs
• 1 lb ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt & freshly ground black pepper
• 1/4 cup beef broth
• 16 ounces chunky salsa
• 8 ounces cheese, about 2 cups (shredded Mexican cheese blend)
• 10 flour tortillas

1. Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
2. Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
3. Pour half the salsa in a 13 x 9 inch baking dish.
4. Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
5. Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.

butter, eggs, ground beef, ground cumin, chili powder, salt, beef broth, chunky salsa, cheese, flour tortillas

Taken from www.food.com/recipe/breakfast-enchilada-ranchero-408613 (may not work)