8 ounces cooked (leftover) beef Steak or Roast, chopped (about 1-1/2 cups)
2 teaspoons vegetable oil
4 large eggs, beaten
1 cup frozen Mexican vegetable blend
8 small flour tortillas or taco shells (about 6-inch diameter), warmed
Crumbled queso blanco or shredded reduced-fat Mexican cheese blend (optional)
Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado
Heat oil in large nonstick skillet over medium heat until hot. Add eggs and vegetables; cook 1 to 3 minutes or until eggs are scrambled and just set, stirring occasionally.
Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.
Evenly divide beef mixture between tortillas; top evenly with cheese, if desired. Serve with Toppings, if desired.
Nutrition information per serving: 409 Calories; 135 kcal Calories from fat; 15 g Total Fat; 4 g Saturated Fat; 6 g Monounsaturated Fat; 232 mg Cholesterol; 549 mg Sodium; 37 g Total Carbohydrate; 3.6 g Dietary Fiber; 30 g Protein; 4.4 mg Iron; 11.4 mg Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.2 mg Zinc; 50 mcg Selenium; 217.6 mg Choline;