SALT LAKE CITY, Utah (Good Things Utah) – We celebrated National Taco Day on October 4th with this delicious Steak and Egg Breakfast Taco dish from Utah Beef Council.

Breakfast Skillet Beef Tacos
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)
Toppings (optional):
Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado

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.

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

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

Recipe courtesy of: and

Visit for more great recipe ideas from the Utah Beef Council. Watch Good Things Utah every Wednesday for another delicious dish from the Utah Beef Council.

Follow Jennifer Burns on social media @JBCookingHost

Sponsored by Utah Beef Council.