Breakfast Skillet Beef Tacos

Name: Breakfast Skillet Beef Tacos
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: cooked (leftover) beef; vegetable oil; egg; frozen mixed vegetables; flour tortillas; queso blanco; salsa

30

Minutes

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

8 ounces cooked (leftover) beef Steak or Roast, chopped (about 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
Crumbled queso blanco or shredded reduced-fat Mexican cheese blend (optional)

Toppings (optional):

Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado

Preparation

Step 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.
Step 2

Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.
Step 3

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

Nutrition Information

Nutrition information per serving, per serving without cheese or toppings: 409 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 232 mg Cholesterol; 549 mg Sodium; 37 g Total Carbohydrate; 3.6 g Dietary Fiber; 30 g Protein; 4.4 mg Iron; 11.4 mg NE Niacin; 0.5 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.2 mg Zinc; 50 mcg Selenium; 217.6 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Filed Under:

Breakfast & Brunch High Protein Mexican Well-Balanced Meals

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