This recipe is very versatile to your favorite veggies. This can increase the prep time depending on any extra dicing of ingredients. Refried beans or black beans can be added.
1 lb ground beef (grass-fed is best)
1 small-medium onion (diced)
2 celery stalks (diced)
5 asparagus shoots (optional)
1/2 cup grape tomatoes
1 packet taco seasoning or your own special homemade blend
1/2 cup water
1/2 cup salsa
Salt and Pepper to taste
In a large cast iron skillet over medium heat, brown beef.
Half way though cooking of beef, add diced onion and celery stalks cooking altogether until meat has browned through and celery is semi-tender.
Add taco seasoning and water, stirring to combine. Turn temperature to simmer.
Add salsa, asparagus and grape tomatoes and let simmer for approximately 5 minutes.
While mixture is simmering, crack eggs into a bowl and scramble. Add mixture to the skillet stirring frequently until eggs are firm.
Add salt and pepper to taste.
Chop in smaller pieces and add to the southwest mix.