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Open-Faced Mexican Breakfast Tacos
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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!
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