Mexican Beef & Egg Skillet
Recipe
- 12 Ounces cooked (leftover) NatureSource® 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 Cups (2 ounces) 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)
- 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.
- 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.
- Sprinkle with cheese, if desired; remove from heat. Let stand, uncovered, 1 minute. Serve with toppings, as desired.
Nutritional Information
Nutrition information per serving: 352 Calories; 16 g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat); 3 mg Cholesterol; 584 mg Sodium; 19 g Total Carbohydrate; 1.6 g Dietary Fiber; 34 g Protein; 2.7 mg Iron; 8.7 mg Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.2 mg Zinc; 43.6 mcg Selenium; 241.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
