Fiesta Breakfast

Here we go again, another breakfast created from the previous night’s leftovers. In this case, we had homemade tacos for dinner, thusly permitting a special breakfast the next morning.

I first had a “Mexican-style” breakfast in San Diego, at the hotel where I was staying for a few nights. Their version was a little different, but it included such things as tortillas, black beans, chorizo, eggs, guacamole, sour cream and salsa.

Feel free to substitute whatever taco fixing leftovers you have. Chopped green onions make a terrific and tasty garnish, and guacamole would be a nice addition as well.

Here’s the way I make it:

Ingredients

• TORTILLA, 1, 8-inch, flour or corn, your choice
• TOMATO, 1, skinned, seeded, and chopped
• ONION, 1 small, chopped
• REFRIED BEANS, canned
• GROUND BEEF, prepared with taco mix, leftover
• SHREDDED CHEESE, prepackages Mexican mix
• SOUR CREAM, 1 to 2 tablespoons, as desired
• EGGS, 2 or 3, over easy
• PICO DI GALLO or SALSA, as much as you want
• BUTTER for frying

Directions

1. Warm the tortilla in lightly buttered non-stick pan. Put on plate.
2. Warm the refried beans in the microwave.
3. Warm the leftover flavored ground beef in the microwave.
4. Spread the refried beans, then the ground beef, on the tortilla.
5. Sprinkle shredded cheese on the ground beef.
6. Top with chopped tomatoes and dot with sour cream.
7. Fry your eggs in a non-stick pan, using plenty of butter.
8. Slide the eggs over the open-face taco.
9. Spoon on pico di gallo or salsa.
10. You might want to warm up more tortillas on the side.