Beef & Egg Tamale Skillet
Breakfast, brunch, and dinner, this recipe is a winner! Using leftover or pre-cooked beef means you can have this dish on the table in under 30 minutes.
-
25
min -
4
SERVINGS -
350
Cal -
34 g
Protein
Ingredients & Cooking
Ingredients:
- 12 ounces cooked beef (such as roast, steak or pot roast), cut into bite-size pieces or shredded
- 1 tablespoon vegetable oil
- 1 medium red or green bell pepper, chopped
- 1 teaspoon minced garlic
- 4 large eggs, beaten
- 2 to 3 cups (2 ounces) baked or regular tortilla chips
- 1 cup thick and chunky salsa
- 1/2 cup shredded Mexican cheese blend or Cheddar cheese (optional)
- Additional salsa, sour cream, lime wedges, chopped avocado, chopped tomato, fresh chopped cilantro (optional)
Cooking:
- Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper and garlic; cook 4 to 6 minutes or until pepper is crisp-tender, stirring occasionally.
- Add eggs and tortilla chips. Cook 30 to 60 seconds or until eggs begin to set, stirring constantly. Stir in beef and salsa; cook 2 to 4 minutes or until beef is heated through. Season with salt and pepper, as desired.
- Sprinkle with cheese, if desired; remove from heat. Let stand, uncovered, 1 minute. Serve with Toppings, as desired.
Safe Handling Tips
Nutrition Information
Butcher Counter
Chuck Arm Roast Square-Cut Chuck Primal
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Beef & Egg Tamale Skillet |
Beef & Egg Tamale Skillet |
Breakfast, brunch, and dinner, this recipe is a winner! Using leftover or pre-cooked beef means you can have this dish on the table in under 30 minutes.
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