Beef & Egg Tamale Skillet

Main Ingredient: Pot Roast
Servings: 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)
Toppings: 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.

Nutritional Information

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.