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:
- 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)
Toppings:
- 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.
Nutrition:
352 CALORIES
0 % *
4g SAT FAT
0 % DV **
34g PROTEIN
0 % DV
2.7 mg IRON
0 % DV
5.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 352 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 3 mg Cholesterol; 584 mg Sodium; 19 g Total Carbohydrate; 1.6 g Dietary Fiber; 34 g Protein; 2.7 mg Iron; 8.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.2 mg Zinc; 43.6 mcg Selenium; 241.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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