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Recipe: breakfast skillet beef tacos

breakfast skillet beef tacos recipe image
Breakfast skillet beef tacos serving suggestion

breakfast skillet beef tacos

Ingredients

  • 8 ounces cooked (leftover) beef Steak or Roast, chopped (aboaut 1 1/2 cups)
  • 2 teaspoons vegetable oil
  • 4 large eggs, beaten
  • 1 cup frozen Mexican vegetable blend
  • 8 small flour tortillas or taco shells (about 6-inch diameter), warmed
  • TOPPINGS
  • Crumbled queso blanco or shredded reduced-fat Mexican cheese blend (optional)
  • Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado

Directions

Heat oil in large nonstick skillet over medium heat until hot. Add eggs and vegetables; cook 1 to 3 minutes or until eggs are scrambled and just set, stirring occasionally.

Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.

Evenly divide beef mixture between tortillas; top evenly with cheese, if desired. Serve with Toppings, if desired.

NUTRITION INFORMATION
Nutrition information per serving without cheese or toppings: 409 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 232 mg cholesterol; 549 mg sodium; 37 g carbohydrate; 3.6 g fiber; 30 g protein; 11.4 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 50.0 mcg selenium; 4.2 mg zinc; 217.6 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.