Beef & Egg Tamale Skillet
  • 25 to 30 minutes
  • Makes 4 servings
  • Breakfast

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.


  • 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 clove garlic, minced
  • 4 large eggs, beaten
  • 2 to 3 cups (2 ounces) baked or regular tortilla chips
  • 1 cup thick and chunky salsa
  • Salt and pepper
  • 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)


  1. Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper and garlic; cook 4 to 6 minutes or until bell 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 Information

352 Calories; 16g Total Fat; 4g Saturated Fat; 6g Monounsaturated Fat; 3mg Cholesterol; 584mg Sodium; 19g Total carbohydrate; 34g Protein; 2.7mg Iron; 8.7mg Niacin; 0.8mg Vitamin B6; 241.1mg Choline; 1.8mcg Vitamin B12; 5.2mg Zinc; 43.6mcg Selenium; 1.6g Fiber.