Shredded beef, sweet peppers and scrambled eggs make this breakfast tacos 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!
There’s nothing quite like shaking things up at dinner and serving breakfast instead. My dad used to do this when we were kids and he was in charge of dinner. That’s when we had Grandma’s Eggs. They’re still a favorite around here.
So breakfast tacos with eggs, beef and beans are a natural transition from breakfast to dinner for us. And this one is ready in under 30 minutes.
My husband doesn’t limit his Mexican addiction to the standards, and one of his favorite meals is a machaca burrito. This breakfast taco recipe is our riff on that Mexican classic beef of shredded beef with sautéed peppers and onions, but in taco form. Personally I prefer the taco version because I’m far more at ease eating one manageable taco, instead of half of a burrito the size of my head.
Let’s keep things in reality. In under 30 minutes. Check!
