Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.
This recipe post is sponsored by the makers of HORMEL® Taco Meats because we all have #TacoGoals, and this is one of the easiest ways to meet them.
If you’re a regular follower of the blog, you know I’m a fan of scratch cooking.
But sometimes reality takes over. Life gets in the way. And when my man and my Smudge decide in the afternoon that tacos sure would fit tonight’s meal-ticket-bill, making a whole roast to serve our shredded taco cravings is simply out of the question.
But it doesn’t have to be. In fact, when Hormel Foods asked me to create a recipe using their shredded beef taco meat, I discovered it can actually be quite simple to meet our taco goals.
My husband is a Mexican food fanatic. If Taco Bell had frequent flier miles, by now we’d probably have been able to fly to Europe and back. That’s a lot of burrito supremes with crispy beef taco(s) on the side.
So today we’re curing all of our cravings and making tacos for breakfast, or better yet, let’s make them for brinner. Olé!
There’s nothing quite like shaking things up at dinner and serving breakfast instead. My dad used to do this when we were kids and he was in charge of dinner. That’s when we had Grandma’s Eggs. They’re still a favorite around here.
So breakfast tacos with eggs, beef and beans are a natural transition from breakfast to dinner for us. And this one is ready in under 30 minutes.
My husband doesn’t limit his Mexican addiction to the standards, and one of his favorite meals is a machaca burrito. This breakfast taco recipe is our riff on that Mexican classic beef of shredded beef with sautéed peppers and onions, but in taco form. Personally I prefer the taco version because I’m far more at ease eating one manageable taco, instead of half of a burrito the size of my head.
Let’s keep things in reality. In under 30 minutes. Check!
About the Recipe
We started this recipe with a simple browning of the rainbow: green and orange bell peppers with onions, too. You can use red bell peppers, or yellow too. I really like combining the green pepper with the more colorful peppers for a sweeter bite.
To the peppers and onion we added HORMEL® 100% Natural Shredded and Seasoned Beef Taco Meats. The convenience of grabbing this package from the grocery store meat aisle made up for the fact that I wasn’t cooking the whole shebang from scratch.
Stirring the shredded beef in with the peppers and onion made this part of the dinner come together in about 10 minutes since the beef is already cooked and seasoned. The spices from the shredded beef flavored the rest of the mixture so we didn’t need to add anything else.
In the spirit of easy, we warmed whole black beans from the can for even more added protein to our tacos. You could sub in pinto or refried beans if you prefer.
In the past few years, eggs in tacos have become far more en vogue and far be it from us to try and stop that trend train any time soon. We scrambled up a few eggs (a dash of milk or water always makes them creamier), with my husband opting for a sunny side up instead. He’s a runny egg connoisseur.
Flour tortillas are most often my preference for soft tacos. We used the 5-inch taco tortillas but if you prefer corn, but all means go for it. I warmed the tortillas on the burner of the gas stove, moving the tortillas constantly over the flame for about 30 seconds or until they had a light char for flavor.
Feel free to garnish with your favorite condiments. Our standards are tomatoes, avocado, salsa and crumbled cotija cheese. My homemade salsa verde or pico de gallo always pair well for dipping. And for you cilantro fans, bring on the green stuff.
Tip: To make these tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese and cilantro – the salsa will be fine), simply fold your tacos up like a burrito, wrap in foil, and place in a freezer-bag. To reheat, preheat your oven to 400 degrees, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats and #TacoGoals.
- 1 tablespoon vegetable oil
- 1 green bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 medium yellow onion, peeled and sliced
- 1 12-ounce package HORMEL® Taco Meats Shredded Beef
- 8 5-inch flour tortillas
- 1 tablespoon butter
- 8 eggs
- Splash of milk or water
- Kosher salt
- 1 15-ounce can black beans
- 1 avocado, peeled, pitted and chopped
- 1 tomato, chopped
- ½ cup cotija cheese, crumbled
- Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.
- Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.
- In a different 12-inch skillet, melt the butter over medium heat.
- Warm the beans in a small saucepan over medium heat.
- Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet. Cook, stirring often with a spatula until the eggs are softly cooked.
- Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.
This post was sponsored by Hormel Foods. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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