Ingredients:





16 eggs

1 cup half-and-half or milk

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter or margarine

1 can (10 3/4 oz) condensed Fiesta nacho cheese soup

2 tablespoons chopped fresh chives

2/3 cup salsa

4 soft corn tortillas (6 inch), cut into 3/4-inch strips

1 cup pinto beans (from 15-oz can), drained, rinsed

1 cup shredded sharp Cheddar cheese (4 oz)

1/2 cup sour cream

4 medium green onions, sliced (1/4 cup)





Directions:



In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.



Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.