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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 andserving 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 addictionto the standards,and one of his favorite meals is a machaca burrito. This breakfast taco recipe is our riff on that Mexican classicbeef of shredded beef with sautéed peppers and onions, but in taco form. Personally I prefer the taco version becauseI’m far more at ease eating one manageable taco, instead of half ofa burrito the size of my head.
Let’s keep things in reality. In under 30 minutes. Check!
What’s in These Breakfast Tacos?
This is such an easy, flavorful breakfast taco recipe. I wanted to keep things as simple as possible for these shredded beef tacos, so I used the following ingredients to whip these babies up:
- Bell peppers
- Yellow onion
- Vegetable oil
- Hormel Taco Meats Shredded Beef
- Flour tortillas
- Kosher salt
- Black beans
- Toppings of choice
How to Make Breakfast Tacos
We started this easy taco recipe with a simple browning of the rainbow: green and orange bell peppers with onions. You can use red bell peppers, or yellow too. I just really like combining the green pepper with the more colorful peppers for a sweeter bite.
To the peppers and onion we added HORMEL® 100% Natural Shredded and Seasoned Beef Taco Meats. The convenience of grabbing this package from the grocery store meat aisle made up for the fact that I wasn’t cooking the whole shebang from scratch.
Stirring the shredded beef in with the peppers and onion made this part of the dinner come together in about 10 minutes since the beef is already cooked and seasoned. The spices fromthe shreddedbeef flavored the rest of the mixture so we didn’t need to add anything else.
In the spirit of easy, wewarmed whole black beans from the can for even more added protein to our tacos. You could sub in pinto or refried beans if you prefer.
In the past few years, eggs in tacos have become far more en vogue and far be it from us totry and stop that trend train any time soon. Wescrambled up a few eggs (a dash of milk or water always makes them creamier), with my husband opting for a sunny side up instead. He’sa runny egg connoisseur.
Flourtortillas are most often my preference for soft tacos. We used the5-inch taco tortillas, but if you prefer corn by all means go for it. I warmed the tortillas on the burner of the gas stove, moving the tortillas constantly over the flame for about 30 seconds or until they had a light char for flavor.
Feel free to garnish with your favorite condiments. Our standards are tomatoes, avocado, salsa and crumbled cotija cheese. My homemade salsa verde or pico de gallo always pair well for dipping. And for you cilantro fans, bring on the green stuff.
How to Freeze Tacos
To make these shredded beef tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese and cilantro — the salsa will be fine), simplyfold your tacos up like a burrito, wrap in foil, and place in a freezer-bag. To reheat, preheat your oven to 400 degrees F, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.
Tips for Making Breakfast Tacos
If you don’t have tortillas on hand, you could serve these breakfast tacos burrito bowl-style over a bed of rice. I feel like serving them in this fashion would definitely make them more of a brinner item, but you do you!
For a spicier dish, garnish your tacos with pickled or fresh jalapeños. The heat from the pepper pairs nicely with the rich shredded beef.
More Easy Taco Recipes to Make
- Just Like Taco Bell Tacos
- Slow Cooker Smoky Pulled Pork Tacos
- Shrimp Tacos with Avocado Crema
- Grilled Steak Tacos
- Shredded Chicken and Zucchini Tacos
If you try this recipe, pleaselet me know! Leave a comment below,or take a photo and tag iton Instagram with #foodiecrusheats and #TacoGoals.
4.80 from 5 votes
Breakfast Tacos Recipe
Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.
Course Main Course
Keyword Breakfast Tacos
Cook Time 25 minutes
Total Time 25 minutes
- 1 tablespoon vegetable oil
- 1 green bell pepper seeded and sliced
- 1 orange bell pepper seeded and sliced
- 1 medium yellow onion peeled and sliced
- 1 12- ounce package HORMEL® Taco Meats Shredded Beef
- 8 5- inch flour tortillas
- 1 tablespoon butter
- 8 eggs
- Splash of milk or water
- Kosher salt
- 1 15- ounce can black beans
- 1 avocado peeled, pitted and chopped
- 1 to mato chopped
- 1/2 cup cotija cheese crumbled
Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.
Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.(Video) Beef Cheese Wrap,Beef burrito By Recipes of the World
In a different 12-inch skillet, melt the butter over medium heat.
Warm the beans in a small saucepan over medium heat.
Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet. Cook, stirring often with a spatula until the eggs are softly cooked.
Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.
To make these tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese and cilantro – the salsa will be fine), and simplyfold your tacos up like a burrito, wrap in foil, and place in a freezer-bag. To reheat, preheat your oven to 400 degrees, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.
Calories: 628.45kcal | Carbohydrates: 73.95g | Protein: 30.32g | Fat: 23.24g | Saturated Fat: 8.59g | Cholesterol: 204.35mg | Sodium: 1212.17mg | Potassium: 810.38mg | Fiber: 9.2g | Sugar: 7.68g | Vitamin A: 1006.42IU | Vitamin C: 38.12mg | Calcium: 224.63mg | Iron: 7.1mg
More Easy Mexican Recipes You’ll Enjoy
- Chilaquiles with Eggs
- Chicken Tortilla Soup
- Beyond Easy Chicken Mole Enchiladas
- Game Day Sheet Pan Nachos 2 Ways
- Slow Cooker Mexican Pot Roast
This post was sponsored by Hormel Foods. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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WHAT IS THE BEST CUT FOR SHREDDED BEEF TACOS? For the most tender, juicy and flavorful shredded beef tacos, use boneless chuck roast. It can also be labeled as a shoulder roast, chuck eye roast, or arm chuck roast. It boasts a succulent, beefy flavor and melt-in-your mouth texture due to its rich marbling.Do I add seasoning to taco meat before or after? ›
Do you cook taco meat before adding taco seasoning? Add the homemade taco seasoning mix to your taco meat AFTER you have cooked (and drained, if necessary) your taco meat.How do you make a taco step by step? ›
- The shell. The first step to building the ultimate taco is selecting the shell. Soft or hard.
- Protein. Chicken, pork, beef, or shrimp. ...
- Cheese. Adding the cheese can be crucial to a good taco. ...
- Add your toppings. Do you like sour cream? ...
- Don't forget the veggies. Add the salsas and veggies last.
+ Larger Image. Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.How long does shredded beef take to cook? ›
Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.Why is my shredded beef tough? ›
It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish. Does meat get more tender the longer you cook it in a slow cooker?In what order do you layer a taco? ›
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.Do you brown meat before adding taco seasoning? ›
In a large pan over medium heat, brown the ground beef. Drain excess fat. Add tomato paste, water and all the spices to the ground beef. Stir to mix them together, and bring to a simmer.Should you drain taco meat? ›
Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.What do you put inside a taco? ›
Warm the taco shells according to their package directions. Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Cook your protein first with onions and cilantro to create a bold flavor. Make a simple fresh pico [de gallo] with tomatoes, onion and cilantro or a fresh avocado salsa with jalapenos, green tomatoes, onion and garlic.” For more great stories, head to INSIDER's homepage.Is barbacoa the same as shredded beef? ›
What is Mexican Shredded Beef or Barbacoa? Barbacoa (or Mexican shredded beef) is made out of tougher cuts of meat that require long, slow cooking times with flavorful chiles and seasonings. It's usually hand shredded and used for tacos, burritos, etc.What is shredded beef called at a Mexican restaurant? ›
Mexican Shredded Beef, also known as Barbacoa, is an authentic Mexican dish made with chile seasoned beef. It is slow cooked until it is fall apart tender and so incredibly flavorful. It is perfect for loading into tacos, burritos, quesadillas and more!How do you make shredded ground beef? ›
Fill the pot with enough water to fully cover the meat. Use a wooden spoon to break up the meat into small crumbles. Bring the water to a boil, stirring often so the beef stays in small pieces. Once it boils, lower the temperature, cover the pot, and let it simmer until the beef is fully cooked through.How do you tell if shredded beef is cooked? ›
Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours.Should you shred beef hot or cold? ›
Shredding Hot (or Warm)
The ideal method for achieving a hand-pulled look to your shreds is by shredding hot. A hand-pulled look is achieved when the connective tissue of the protein is broken down during the cook cycles and the muscle fibers are pulled apart from one another.
When roasted, the collagen and connective tissue present in meat will start to break down. It will melt more thoroughly if slow-roasted, and if you add liquid, it will break down even more quickly as it's water soluble.Does beef get softer the longer you cook it? ›
Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes.What to add to taco meat to make it go further? ›
- Cooked or uncooked oatmeal, or rolled oats.
- Cooked barley or bulgar wheat.
- Quinoa or couscous.
- TVP (Textured Vegetable Protein)
- Grated or finely chopped vegetables like carrots, celery, garlic, onions, sweet or hot peppers, potatoes, squash, or zucchini.
A taco is a little different, because it has to be made with a soft, corn tortilla. Not a wheat wrap, not a crunchy shell – a soft, corn tortilla. It's a taco because it's a soft tortilla that's been stuffed, folded and can ideally be eaten with one hand.”
The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.Do you put olive oil on meat before seasoning? ›
There's nothing better than to let the natural flavours of the meat sing. I keep it simple by first coating the meat with a bit of olive oil and then adding lots of coarse salt just before cooking so it doesn't dissolve, as this helps to create a nice surface texture.
It's not a gravy—you shouldn't be adding a roux or flour or cornstarch. If you do prefer your stew on the thicker side, though, you can toss your beef in flour or cornstarch before you sear it—the bits left behind will thicken your stew and add deeper flavor.Why do people add water to taco meat? ›
Water is added to taco meat when you use a packaged seasoning packet. Those seasoning packets contain cornstarch, which helps to create a viscous sauce when water is added to the meat. The sauce helps carry more flavor with every bite.Can you pour taco grease down the drain? ›
No, you cannot pour grease down the drain. Grease solidifies when it hits the cool surface of the pipes, eventually causing the pipes to clog. Place traps or strainers in your sink to catch pieces of solid food. Liquid grease should be disposed of in a container in the trash.Can you overcook taco meat? ›
Generally, the higher the cooking temperature, the greater the shrinkage, so cook ground beef at a moderate temperature rather than high heat. Overcooking will result in a dry, tasteless result as the juices evaporate.What are 5 authentic ingredients you would find on a taco? ›
Onions, cilantro, pico de gallo, sliced radishes or cucumbers, avocado, and chili peppers are also standard toppings for authentic tacos.What is a TikTok taco? ›
The viral TikTok tacos are also known as Tacos de Birria or Quesabirrias. The internet went wild with this recipe and there are many dishes that feature Birria, including Ramen. Birria is a meat stew cooked in savory chile broth, the texture is similar to barbacoa but the spices are different.What to add to tacos to make them taste better? ›
If you want to keep it classic, the best taco toppings are cheese, pico de gallo, lettuce, tomatoes, and sour cream. But you can also add in caramelized onions, jalepenos, green chiles, beans, and more!Why do restaurant tacos taste better? ›
The main reason is that it takes fresh, bright ingredients like lime, tomatillos, tomatoes, garlic, jalapeño and serranos, and cilantro; You can't jar this stuff [and expect it to taste as good as the fresh versions]."
The components that make a great taco are number one, the tortilla; number two, protein or vegetable; whatever's in it, it needs to have a good flavor and acid. You need that acid to balance the other ingredient, which is fat. What kind of preparation goes into making your tacos?Which taco meat is the best? ›
Ground Beef: The best meat to use for taco meat is a simple ground beef, a 70-80% lean. The fat is going to help give flavor to the meat and we are able to drain the grease prior to serving.What meat is best for shredded beef? ›
The best cut of beef for shredding is chuck roast, which also can be labeled as a shoulder roast, chuck eye roast, or arm chuck roast. I use chuck roast in ALL of my shredded beef recipes such as Beef Barbacoa, Mississippi Pot, Traditional Pot Roast and Italian Beef with nothing but tender results.What is the best cut of meat for shredded beef? ›
Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.What is carnitas vs barbacoa? ›
The word “carnitas” means “little meats” in Spanish. These three dishes are very similar, but have some differences. Barbacoa can be either shredded or chopped, birria is usually shredded and served with a sauce or broth, and carnitas is usually chopped.What kind of beef do you use for shredded beef tacos? ›
Chuck Roast: this is a cut from the shoulder/neck area and may also be labeled as shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. This is a tough cut of meat and needs to be slow cooked to become tender.
The Best Cuts of Beef for Carne Asada:
Flank Steak – our preferred cut because it is lean, tender, and cooks quickly. Skirt Steak – a thinner and tasty cut (be careful not to overcook) Sirloin Steak or Tenderloin Steak can also be used if that is what you have on hand.
- Beef Dish. Machacado ranchero. Coahuila. Mexico. Wanna try? ...
- Stew. Pepita con tasajo. Chiapas. Mexico. AlejandroLinaresGarcia CC BY-SA 3.0. ...
- Beef Dish. Asado mazatleco. Mazatlán. Mexico. ...
- Beef Dish. Carne a la tampiqueña. Tamaulipas. Mexico. ...
- Beef Dish. Machaca. MEXICO. shutterstock.
Ever wonder why some taco meat found at restaurants or in chili is ground SUPER fine and how they get it that way? That is the result of actually boiling the hamburger first. This method of cooking brings the temperature of the meat up slowly and prevents it from clumping, keeping it finely ground.What does adding butter to ground beef do? ›
Butter is readily available, affordable, and adds moisture and fat to beef -- making for a tender, juicy burger. Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it's a similar shape and temperature to the ground beef.
We prepare it much the same way you prepare taco meat at home: after simmering, it is drained of excess fat and pre-seasoned with our signature blend of 7 authentic seasonings and spices. It is then packaged with added water to lock in the flavor and for added moisture, and then shipped to our restaurants.What meat cut is good for tacos? ›
Flank steak is one of the most well-known kinds for anything that requires thin steaks. This thin cut works well for slicing, as required for tacos and fajitas. It's also relatively affordable compared to top-of-the-line steaks like ribeye and New York strip.What kind of beef roast is best for shredding? ›
For the best shredded beef, opt for chuck roast first. It is fairly inexpensive and also has lots of marbling which helps with the shredding. Other cuts you can opt for include round roast or rump roast.What is shredded beef called at Mexican restaurants? ›
Mexican Shredded Beef, also known as Barbacoa, is an authentic Mexican dish made with chile seasoned beef. It is slow cooked until it is fall apart tender and so incredibly flavorful. It is perfect for loading into tacos, burritos, quesadillas and more!What kind of meat do you grind for tacos? ›
First, select a grind with between 80 to 90% lean meat, either ground chuck, round, or sirloin. This type also works well for beef enchiladas too. The higher the percentage of fat, the more flavor, and the meat won't taste as dry. However, select the ratio based on your taste and nutrition preference.Which taco is the most popular? ›
- #5: Carne Asada Tacos Dorados — La Taqueria. ...
- #4: Migas Taco — Veracruz All Natural. ...
- #3: Al Pastor Taco — Los Guachos Taqueria. ...
- #2: Carnitas Tacos — Carnitas Uruapan. ...
- #1: Fish Tacos — Ricky's Fish Tacos. ...
- Top 5 Restaurants.
– Carne Asada: This meat that is often used in tacos and burritos, is often marinated in a spicy marinade and then grilled. Asada means “roasted” in Spanish. – Pollo Asada: “Pollo” is chicken in Spanish. Pollo asada is marinated and grilled chicken that is used is several different types of dishes.What is the best cut of beef for slow cooking and shredding? ›
Tough cuts like chuck roast stand up well to slow cooking, and become succulent and pull-apart-tender after hours in the crock pot. What is this? My favorite cut is a chuck roast, which may also be labeled as a shoulder roast, chuck eye roast, or arm chuck roast.What temp does beef pull apart? ›
The goal for perfectly tender beef is an internal temp of 205F degrees. If you don't have a thermometer, use a fork. You'll know it's ready when the meat falls apart as you pierce it. If it feels tight, keep cooking it, until it's tender.What is the tastiest beef piece? ›
The rib eye is the ultimate steak-lover's steak. It's the most flavorful cut of the animal, and comes with very rich marbling, which provides superior taste when cooked. The cut itself comes from the rib section, where it gets its name.
Al Pastor is a traditional Mexican dish made with seasoned and marinated pork. The name translates to “Shephard Style,” which is derived from the origin of the cooking method. Although al pastor is a Mexican meat, the style of cooking is an original of the Lebanese.Why is it called barbacoa? ›
Barbacoa (Spanish: [baɾβaˈkoa] ( listen)) is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word barbaca, from which the term "barbacoa" derives, and ultimately, the word 'barbecue".What do you add when grinding beef? ›
Ingredients Needed. Beef – we're using a combination of boneless chuck roast and boneless sirloin to make the ground beef, which I think creates the best flavor and texture. Salt and Ground Pepper – or any other seasoning you like. Worcestershire Sauce – adds a bit of saltiness to the meat for better flavor.How many times should you grind beef? ›
Pulse until finely chopped, about 15 to 20 short pulses. Transfer to a bowl and repeat with remaining beef.Should you grind beef twice? ›
The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it's best to grind the meat through twice for a consistent product.