Acapulco Eggs

• 3 corn tortillas, cut in 2-inch strips
• 3 Tbsp. butter or margarine
• 1/2 c. diced onion
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 c. cooked julienne strips, ham or turkey
• 1/2 c. green pepper strips
• 6 eggs
• 3/4 c. shredded Monterey Jack cheese

1. In large skillet, cook tortillas in butter until golden brown. Remove and set aside.
2. Add onion, cook until tender.
3. Drain tomatoes and reserve liquid.
4. Add liquid to skillet.
5. Cover and cook on high heat for 3 minutes, stir frequently.
6. Stir in meat, tomatoes and pepper.
7. Heat through.
8. Reduce to low heat, add tortillas and eggs.
9. Cover, cook 4 to 6 minutes or until eggs are set.
10. Sprinkle with cheese.
11. Cover and let set 1 minute, until cheese melts.

corn tortillas, butter, onion, tomatoes, julienne strips, green pepper, eggs, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941947 (may not work)