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.

  • 30
    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 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)
Toppings:
  • Additional salsa, sour cream, lime wedges, chopped avocado, chopped tomato, fresh chopped cilantro (optional)

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 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.

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; 16 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 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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