Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.
This recipe post is sponsored by the makers of HORMEL® Taco Meats because we all have #TacoGoals, and this is one of the easiest ways to meet them.
If you’re a regular follower of the blog, you know I’m a fan of scratch cooking.
But sometimes reality takes over. Life gets in the way. And when my man and my Smudge decide in the afternoon that tacos sure would fit tonight’s meal-ticket-bill, making a whole roast to serve our shredded taco cravings is simply out of the question.
But it doesn’t have to be. In fact, when Hormel Foods asked me to create a recipe using their shredded beef taco meat, I discovered it can actually be quite simple to meet our taco goals.
My husband is a Mexican food fanatic. If Taco Bell had frequent flier miles, by now we’d probably have been able to fly to Europe and back. That’s a lot of burrito supremes with crispy beef taco(s) on the side.
So today we’re curing all of our cravings and making tacos for breakfast, or better yet, let’s make them for brinner. Olé!