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    HOME » Recipes » Pork

    Published: Dec 1, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Chorizo and Beef Breakfast Tacos

    Jump to Recipe Print Recipe Pin Recipe

    I love turkey on Thanksgiving. I love turkey sandwiches the following day. Then, I am so done with turkey and all the trimmings. I always look for something spicy, without a hint of sage. The choice is usually Mexican food. Last night I made Chorizo Beef Dinner Nachos from my Sunset Magazine Recipe Challenge. They were the perfect antidote to turkey intoxication. Michael declared them delicious.

    This morning, faced with leftovers from the nachos, I made Chorizo and Beef Breakfast Tacos. Michael was still sleeping, so I was able to heap on the jalapeño peppers and slather the tacos with Sriracha sauce. I think this taco may have been better than the nachos.

    taco2

    Here's the recipe.

    Chorizo and Beef Breakfast Tacos

    Tortilla loaded with chorizo, ground beef, scrambled eggs, black beans, and cheese with all toppings!
    5 from 3 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 16 mins
    Total Time 26 mins
    Course Breakfast, Brunch
    Cuisine American, Mexican
    Servings 6
    Calories 474 kcal

    Equipment

    • Large skillet.

    Ingredients
      

    • 8 ounces pork chorizo
    • 8 ounces course ground beef ask for chili grind
    • 8 ounces black beans drained and rinsed, and heated through
    • 4 Scrambled eggs
    • 6 Flour or corn tortilla
    • 1 TBS vegetable oil
    • 4 ounces Grated cheddar Jack cheese
    • 2 TBS Sliced pickled jalapeños
    • ½ cup Shredded lettuce
    • 6 dashes Hot Sauce
    • 4 TBS Sour Cream
    • 4 teaspoon Cilantro chopped

    Instructions
     

    • Brown the chorizo in a non-stick skillet until coarse and fat is rendered out. Add the ground beef and cook together until the beef is brown and crumbly.
    • Drain off any grease. Scramble 2 to 4 eggs, depending on how many people you are feeding. Heat the vegetable oil in a nonstick pan.
    • Heat the tortilla until slightly brown but still flexible. On one half the tortilla add the lettuce, beans, beef/chorizo mixture, and cheese.
    • Top with your choice of garnish, jalapeños, sour cream, hot sauce, tomato, cilantro, etc. Fold the tortilla to eat. Serve immediately.

    Nutrition

    Nutrition Facts
    Chorizo and Beef Breakfast Tacos
    Amount per Serving
    Calories
    474
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    12
    g
    60
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    181
    mg
    60
    %
    Sodium
     
    892
    mg
    37
    %
    Potassium
     
    365
    mg
    10
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    27
    g
    54
    %
    Vitamin A
     
    582
    IU
    12
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    217
    mg
    22
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword beef, black bean, chorizo, scrambled eggs
    Tried this recipe?Let us know how it was!
    breakfasttaco500_edited-1

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    Comments

    1. [email protected] says

      December 14, 2013 at 2:59 pm

      These look delicious....gorgeous photos and fabulous recipe! Thanks so much for sharing at Saturday Night Fever!!

      Reply
    2. Andi @ The Weary Chef says

      December 09, 2013 at 2:13 pm

      I love Mexican food, so if I can get tacos at breakfast I'm a happy camper! Looks delicious!

      Reply
    3. Kerry says

      December 04, 2013 at 2:07 pm

      I love Chorizo and in a breakfast taco...SOLD!!!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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