BREAKFAST SKILLET BEEF TACOS

Breakfast Skillet Tacos --
Lean Cut
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings.

INGREDIENTS

  1. 8 ounces cooked (leftover) beef Steak or Roast, chopped (about 1-1/2 cups)
  2. 2 teaspoons vegetable oil
  3. 4 large eggs, beaten
  4. 1 cup frozen Mexican vegetable blend
  5. 8 small flour tortillas or taco shells (about 6-inch diameter), warmed
  6. Crumbled queso blanco or shredded reduced-fat Mexican cheese blend (optional)
Toppings (optional):
  1. Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado

INSTRUCTIONS FOR BREAKFAST SKILLET BEEF TACOS

  1. 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.
  2. Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.
  3. Evenly divide beef mixture between tortillas; top evenly with cheese, if desired. Serve with Toppings, if desired.
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