I took our leftover fajita stuff - four pieces of meat and a mess of green peppers and onions - and chopped them into smaller, more bite-size pieces.
Then I added them to four beaten eggs, poured it all into a hot skillet and cooked it. What's easier than that, I ask you? Not going to the drive-through; you have to leave your house for that, and I do not like leaving my house first thing on a Saturday morning.
I added guacamole, shredded cheddar, and some homemade salsa to mine. Plenty of salsa. I love the flavor. Sadly, this is our last jar of homemade salsa...
Side note: If you love the flavor of homemade salsa, but don't want to make a fresh batch every week, canning is the way to go! This summer I'll do more and post a little "amateur's guide to canning." The amateur, by the way, is me. I make an absolute mess of my kitchen when I can. But I feel so industrious doing it.