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Time: 25 Minutes

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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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)

    • Quick Facts

  • 25 Minutes
  • 4 Servings
  • 352kcal Calories
  • 34g Protein

    • Cooking

    1. 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.
    2. 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.
    3. Sprinkle with cheese, if desired; remove from heat. Let stand, uncovered, 1 minute. Serve with Toppings, as desired.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 352kcal 16g 3mg 19g 34g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; Fiber; 8.7mg NE Niacin; 0.8mg Vitamin B6; 1.8mcg Vitamin B12; 2.7mg Iron; 43.6mcg Selenium; Zinc; 241.1mg Choline;

    Courtesy of BeefItsWhatsForDinner.com