Machaca con Huevos
A traditional Northern Mexican breakfast of spiced lean ground beef sautéed with jalapeños, onions, and tomatoes, scrambled with eggs and served with warm corn tortillas.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $4.38/serving
Dietary
- High-Protein
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Sugar
Tags
- sauté
- quick
- smoky
- healthy
- spicy
Ingredients
- 8 ounce lean ground beef (93% lean)
- 1 teaspoon olive oil
- 0.5 yellow onion (medium, finely diced)
- 1 jalapeno pepper (seeded and finely diced)
- 1 Roma tomato (finely diced)
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 4 eggs (large, beaten)
- 4 corn tortillas (warmed)
Instructions
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add 1/2 diced yellow onion, 1 diced jalapeño pepper, and 8 ounces lean ground beef. Cook for 5 minutes, breaking up the meat with a wooden spatula until browned and cooked through.
- Stir in 1 diced Roma tomato, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 2 minutes until the tomato is soft and any rendered liquid is mostly absorbed.
- Reduce the heat to medium-low. Pour in 4 beaten eggs and cook, gently stirring and folding into the beef mixture for 2 to 3 minutes until the eggs are softly set.
- Warm 4 corn tortillas in a separate dry skillet over medium heat for 30 seconds per side. Serve the machaca scramble hot with the warm tortillas.
Notes
Leftover scramble can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
Nutrition (per serving)
- Calories: 463
- Protein: 38.6 g
- Carbohydrates: 31.6 g
- Fat: 18.1 g
- Fiber: 1.3 g
- Sodium: 925 mg
- Saturated Fat: 5.5 g
- Sugar: 2.9 g
- Cholesterol: 408 mg