• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×

Katie's Cucina » Recipes » Beef

Open-Faced Mexican Breakfast Tacos

Published: May 4, 2015 · Modified: Nov 22, 2019 by Katie · This post may contain affiliate links

Sharing is caring!

21 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Open-Faced Mexican Breakfast Tacos

I’m so excited to share today’s recipe. I almost always have leftover taco meat leftover. Some times I have enough to freeze and other times only about a half cup. That’s how these Open-Faced Mexican Breakfast Tacos came about. The term “put an egg on it” is so true in my home. I know that if I put an egg on something my husband will devour it. That’s exactly what happened with these Open-Faced Mexican Breakfast Tacos. I call them open faced because you can easily eat this with a fork and knife. Or you can break the yolk and eat it like a traditional taco.

Open-Faced Mexican Breakfast Tacos

These are so easy to make. In fact you can make this in about 10 minutes time or less. Just re-heat the beef and chorizo taco meat. Preheat a pan with unsalted butter. Begin frying each egg individually until over easy. Place a flour tortilla on a plate, then add the egg on top of the cooked meat add a little shredded lettuce, salsa, and hot sauce and you are ready to eat your taco!

Open-Faced Mexican Breakfast Tacos

Now when ever I have leftover taco meat my husband asks if I’m making breakfast tacos. Heck these are also perfect “breakfast for dinner” recipe as well. They are hearty and filling and full of all things delicious!

Open-Faced Mexican Breakfast Tacos 1

Open-Faced Mexican Breakfast Tacos

Open-Faced Mexican Breakfast Tacos

Heck these are also perfect “breakfast for dinner” recipe as well. They are hearty and filling and full of all things delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 Servings
Calories: 312kcal
Author: Katie

Ingredients

  • 4 flour tortillas taco size
  • 1 tablespoon unsalted butter
  • 4 extra-large eggs
  • ½ cup  Ground Beef and Chorizo Mix
  • 4 tablespoon salsa
  • Shredded lettuce and Mexican crumbling cheese
  • Hot Sauce
  • Black pepper

Instructions

  • Heat a frying pan and melt the unsalted butter. While pan is heating re-heat ground beef mixture and set to the side. Heat flour tortillas and set to the side.
  • Cook each egg individually until over easy or medium.
  • Place flour tortilla on plate, add ground beef, place egg on top, and top with shredded lettuce, salsa, and crumbled cheese. Sprinkle hot sauce on top and black pepper on top of egg. Repeat until all tacos are made. Enjoy immediately.

Notes

It's up to you if you use a fork and knife or decide to wrap it up!

Nutrition

Calories: 312kcal | Carbohydrates: 25g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 192mg | Sodium: 534mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Beef and Red Bean Tacos
Moscato Lemonade »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Broccoli Casserole with Ritz Crackers
  • Homemade White Gravy
  • Mashed Potato Soup
  • KitchenAid Pasta Recipe

Game Day Eats

  • Slow Cooker Chili Cheese Dip
  • Chili Cheese Nachos
  • Buffalo Chicken Dip
  • Instant Pot Chicken Wings from Frozen

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2022
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

21 shares