Huevos rancheros (fried eggs with a chili sauce on corn tortillas) is a common mid-morning food on rural Mexican farms. It's a Tex-Mex breakfast you see everywhere in Texas (amazingly, adding gobs of sour cream, cheese, and lettuce is actually not really an indigenous Mexican dish)
Tex Mex is characterized by heavy use of shredded cheese, meat (particularly beef and pork), refried beans (and let's not forget the very generous portions). Also, the sheer amount of carbs (think nachos, tacos, and tortilla wraps) is more Tex Mex than Mexican. Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin (an Indian spice that is not really used in traditional Mexican recipes).
Texas-style chili con carne, chimichangas and fajitas are all Tex-Mex inventions. (sources from here and here)
Pico de Gallo:
1/2 medium onion, chopped (half cup)
1 15-ounce can diced tomatoes (or fresh)
fresh cilantro, chopped
chili powder, paprika, ground cumin, to taste
salt and pepper, to taste
1/2 cup pinto beans, cooked or from can
3 corn tortillas
shredded cheese (colby jack, chedder, or mozerella)
fresh cilantro, to garnish
Combine all the ingredients for the pico de gallo. Adjust spices to taste.
Prepare the tortillas by heating them in a large non-stick skillet with olive oil on medium high. Heat minute or two on each side until softened with pockets of air bubbles (alternatively, microwave them).
For the fried eggs, heat olive oil on the pan on high heat. Crack eggs into the skillet and cook for 5 minutes, depending on how cooked you want them.
To serve, top tortilla with beans, fried egg. Top with pico de gallo and garnish with cilantro.