MEXICAN BREAKFAST SKILLET RECIPE RECIPES

AUTHENTIC MEXICAN BREAKFAST TACOS RECIPE | ALLRECIPES

Authentic Mexican Breakfast Tacos Recipe | Allrecipes image

Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.

Provided by BEARNESTA

Categories Breakfast Burritos

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa

Steps:

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Nutrition Facts : Calories 536.5 calories, CarbohydrateContent 27.7 g, CholesterolContent 342.8 mg, FatContent 34.1 g, FiberContent 3.9 g, ProteinContent 30.6 g, SaturatedFatContent 14.3 g, SodiumContent 1297.9 mg, SugarContent 2.9 g

MEXICAN SKILLET CASSEROLE RECIPE | MYRECIPES

Mexican Skillet Casserole Recipe | MyRecipes image

Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine lettuce for an amazing burrito.

Provided by Amanda Haas

Total Time 23 minutes

Yield Serves 8 (serving size: about 1 cup)

Number Of Ingredients 11

Ingredients

2 teaspoons canola oil
1 ¾ cups chopped onion
4 garlic cloves, minced
1 pound ground round
2 tablespoons chili powder
1 teaspoon ground cumin
¾ teaspoon kosher salt
1 ¾ cups hot cooked long-grain white rice
1 (14.5-ounce) can petite-cut diced tomatoes with jalapeños
1 (15-ounce) can black beans, rinsed and drained
2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)

Steps:

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.

Nutrition Facts : Calories 228 calories, CarbohydrateContent 20.4 g, CholesterolContent 42 mg, FatContent 8.7 g, FiberContent 3.3 g, ProteinContent 16.7 g, SaturatedFatContent 3.3 g, SodiumContent 532 mg

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