Slow Cooker Beef Stew
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Dinner Tonight: Breakfast Burrito with Chorizo Potato and Egg Recipe
Ingredients
- 1 large baking potato, peeled, and cut into ½-inch cubes
- 1 teaspoon vegetable oil
- 12 ounces Mexican chorizo, casings removed
- 4 scallions, white parts discarded, green parts chopped
- 6 large eggs
- 1 tablespoon olive oil
- 4 10-inch flour tortillas
- ⅔ cup Mexican melting cheese (chihuahua, Monterrey Jack)
- ½ cup fresh cilantro, chopped
- ½ cup salsa
- 1 avocado, halved, pitted, peeled, sliced
Instructions
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