Stand N Stuff Breakfast Tacos Recipes

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STAND 'N STUFF™ BREAKFAST TACOS



Stand 'N Stuff™ Breakfast Tacos image

Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites. By Betty Crocker Kitchens

Provided by Old El Paso

Categories     Tacos     Entrees

Time 20m

Yield 6

Number Of Ingredients 11

6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream

Steps:

  • In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
  • Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

BREAKFAST TACOS



Breakfast Tacos image

A most delectable way to start your day! These tasty breakfast tacos will give you something to talk about.

Provided by R H

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 6

Number Of Ingredients 8

2 tablespoons margarine
1 small onion, chopped
1 clove garlic, chopped
6 eggs, beaten
½ cup salsa picante, divided
¼ teaspoon ground cumin
1 cup shredded Cheddar cheese
6 corn tortillas, warmed

Steps:

  • Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
  • Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 14.9 g, Cholesterol 187.8 mg, Fat 16.3 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 387.6 mg, Sugar 1.9 g

BREAKFAST TACOS



Breakfast Tacos image

Only 20 minutes....and you can have a tasty breakfast on the table.

Provided by Food Network

Time 20m

Yield 6-8 Servings

Number Of Ingredients 20

3 tablespoons Mazola® Corn Oil
1 pound (about 6 cups) frozen country style shredded potatoes
2 cups frozen fajita style peppers and onions
2 cups frozen fajita style peppers and onions
2 tablespoons Taco Seasoning (recipe below)
6 eggs
1-1/2 cups shredded cheddar cheese
8 tortillas
Salsa and sour cream, as desired
Salsa and sour cream, as desired
3 tablespoons Spice Islands® Chili Powder
2 tablespoons Spice Islands® Ground Cumin
2 tablespoons Spice Islands® Minced Onion
1-1/2 tablespoons Spice Islands® Garlic Powder
2 teaspoons Spice Islands® Onion Powder
2 teaspoons Spice Islands® Fine Grind Black Pepper
2 teaspoons Spice Islands® Fine Grind Sea Salt
1-1/2 teaspoons Spice Islands® Oregano
1-1/2 teaspoons sugar
1/8 teaspoon Spice Islands® Cayenne Pepper

Steps:

  • Heat oil in large skillet over medium heat and add potatoes and peppers and onions. Sprinkle with Taco Seasoning. Cook for 5 to 6 minutes or until bottom layer of potatoes are browned. Turn potatoes and cook additional 5 to 6 minutes. Beat eggs in large bowl until well mixed. Push potatoes to side of skillet. Add eggs. Cook for 5 to 6 minutes, stirring occasionally until eggs are no longer wet. Lightly toss with eggs. Sprinkle with cheese and remove from heat. Portion eggs into tortillas and top with salsa and sour cream as desired. Taco Seasoning: Combine all taco seasoning ingredients in a small bowl. Mix well. Store in a small container with a lid.
  • Recipe Note: If using diced (Southern style) hash browns, cook an additional 7 to 10 minutes.

STAND 'N STUFF™ BURRITO BOWLS



Stand 'N Stuff™ Burrito Bowls image

Try a favorite burrito recipe in a new shell! This is sure to quickly become a staple in the dinner rotation.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 cup uncooked converted white rice
1 package (1 oz) Old El Paso™ taco seasoning mix
1 3/4 cups water
4 Old El Paso™ Soft Tortilla Bowls
1 cup guacamole
1 cup shredded lettuce
1 cup sour cream

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in center.
  • Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.

Nutrition Facts : Calories 620, Carbohydrate 63 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 790 mg, Sugar 7 g, TransFat 0 g

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