Beef & Egg Tamale Skillet


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)


Total Recipe Time: 25 to 30 minutes

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.

© Cattlemen's Beef Board and National Cattlemen's Beef Association