Breakfast Skillet Beef Tacos
Ingredients icon 7 Ingredients
Servings icon Makes 4 servings.
Time icon 25 to 30 minutes


  • 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)

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


  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.

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

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

Nutrition Information

Nutrition information per serving without cheese or toppings: 409 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 232 mg cholesterol; 549 mg sodium; 37 g carbohydrate; 3.6 g fiber; 30 g protein; 11.4 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 50.0 mcg selenium; 4.2 mg zinc; 217.6 mg choline.

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