Beef & Egg Tamale Skillet
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Total Recipe Time: 25 to 30 minutes
Makes 4 servings
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)
Additional salsa, sour cream, lime wedges, chopped avocado, chopped tomato, fresh chopped cilantro (optional)
|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.
Nutrition information per serving: 352 calories; 16 g fat (4 g saturated fat; 6 g monounsaturated fat); 3 mg cholesterol; 584 mg sodium; 19 g carbohydrate; 1.6 g fiber; 34 g protein; 8.7 mg niacin; 0.8 mg vitamin B6; 1.8 mcg vitamin B12; 2.7 mg iron; 43.6 mcg selenium; 5.2 mg zinc; 241.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.