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)
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.
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Sponsored by Utah Beef Council.