Optional: Reduced-fat sour cream, guacamole, salsa and chopped green onions
Description
In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking beef into crumbles. Drain and return to pan.
Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With back of a spoon, make 6 wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes.
Sprinkle with cheese. Serve with tortillas. Add toppings as desired.
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