Breakfast · American · 10 min
Tex-Mex Chorizo and Scrambled Egg Breakfast Tacos
- Calories
- 550
- Protein
- 31g
- Carbs
- 51g
- Fat
- 26g
Ingredients
- 66.5 g ground beef
- 1.16 each egg
- 63.6 g spinach
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp ground cumin
- 0.25 tsp salt
- 1 tsp olive oil
- 2 each flour tortilla
- 127.3 g tomato
- 0.125 tsp red pepper flakes
- 1 tsp lime juice
Method
- 01Heat olive oil in a non-stick skillet over medium-high heat, add the ground beef, smoked paprika, garlic powder, cumin, and salt, and cook until deeply browned and the meat reaches a safe internal temperature of 160°F (71°C), about 6 to 8 minutes.
- 02Add the fresh spinach to the skillet with the seasoned beef, stirring until the leaves are just wilted.
- 03Whisk the raw eggs in a small bowl, then pour directly into the skillet with the beef and spinach mixture.
- 04Scramble gently over medium-low heat with a silicone spatula until the eggs are completely soft-set, creamy, and no liquid egg remains (reaching 160°F/71°C).
- 05Warm the flour tortillas in a separate dry skillet over medium heat for 30 seconds per side until pliable and lightly charred in spots.
- 06Divide the scrambled egg and chorizo beef mixture evenly between the warm flour tortillas, top with fresh diced tomatoes, sprinkle with red pepper flakes, and finish with a squeeze of fresh lime juice before serving.
- 07Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving. Cook the beef until the beef reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
Cook it with the whole plan around it
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