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BEEF AND EGG TAMALE SKILLET

No matter if it's breakfast-for-dinner or breakfast-for-breakfast, make it a no-brainer with this spicy and leftover-friendly skillet.
Recipe and image courtesy of Beef. It's What's For Dinner.
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Total Time 25 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method

Ingredients
  

  • 12 oz cooked tri-tip beef cut into bite-sized pieces or shredded
  • 1 tbsp vegetable oil
  • 1 medium red or green bell pepper chopped
  • 1 tsp minced garlic
  • 4 large eggs beaten
  • 2-3 cups baked or regular tortilla chips (about 2 oz)
  • 1 cup thick and chunky salsa
  • 1/2 cup shredded Mexican cheese blend
Toppings (optional):
  • salsa
  • sour cream
  • lime wedges
  • chopped avocado
  • chopped tomato
  • fresh chopped cilantro

Method
 

  1. Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper and garlic; cook 4 to 6 minutes or until 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; remove from heat. Let stand, uncovered, 1 minute. Serve with toppings if desired.