Recipe: Beef and Egg Breakfast Tacos

Most students say they enjoy the first round of beef roast but they hate leftovers.  So, the kids in my classes were challenged to come up with a dish makeover—leftovers used so creatively that they truly make a new dish.

Pairs of students were given one half cup of shredded beef and access to the pantry and refrigerator. No recipe, just creativity. Many of the students were so proud of their makeover dishes they documented them for Patch. Let them know what you think.

Beef and Egg Breakfast Tacos

Recipe yields 4 tacos,
Ingredients:
¼ Of a Diced Red Pepper
¼ Of a Diced Onion
¼ Cup Shredded Cheese
2 Scrambled Eggs
½ Cup Shredded Beef
Hot Sauce (optional)
2 Pinches of Ground Cumin
Soft Taco Shells

Recipe

1.Grate cheese
2.Scramble eggs in microwave
3.Sauté shredded beef/chopped vegetables with ground cumin.
4.Heat soft taco shells in microwave
5.Place sautéed ingredients in heated soft taco shells
6.Place scrambled eggs in soft taco shell
7.Evenly divided grated cheese among taco shells
8.Place in microwave for 10-15 seconds to melt cheese
9.Roll shells in taco form
10.Enjoy with your choice of hot sauce.

Caution! Be careful with your timing; make sure your ingredients are hot when you combine them.

After tasting this recipe, the conclusion was that it was an enjoyable breakfast item.  The combination of eggs and meat created a tasty blend that is also high in protein giving you a good start for your day.  Overall we would highly recommend this recipe!

--Created by Mark Sylvester and Matt Durant. Edited by Clayton Bailey and Garrett Zeigler.