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.

ZESTY STEAK & AVOCADO STAND 'N STUFF™ SOFT TACOS



Zesty Steak & Avocado Stand 'N Stuff™ Soft Tacos image

Zestier than ever, soft tacos filled with avocado, flank steak and a couple more ingredients--your family will be more than happy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 7

1 lb flank steak
1 package (1 oz) Old El Paso™ taco seasoning mix
2 tablespoons vegetable oil
1 Old El Paso™ Soft Tortilla Bowls
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 ripe avocados, peeled, pitted and diced
1/2 cup sour cream

Steps:

  • Rub both sides of flank steak with taco seasoning mix. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Cook steak in oil 8 minutes, turning once. Decrease heat to medium; cover skillet. Cook 15 to 20 minutes or until meat thermometer inserted in thickest part of the steak reads 165°F. Let stand 3 minutes. Thinly slice across the grain.
  • Heat tortillas as directed on package. Fill tortillas with flank steak, chiles, avocado and sour cream.

Nutrition Facts : Calories 300, Carbohydrate 19 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 0 g, TransFat 0 g

BREAKFAST TACOS



Breakfast Tacos image

These Breakfast Tacos are delicious for any meal!

Number Of Ingredients 10

4 red potatoes (diced)
1 green bell pepper (diced)
1 Tablespoon extra virgin olive oil
4 eggs
6 strips bacon (cooked)
1 Tablespoon milk
1 cup shredded cheddar cheese
1 cup re-fried beans
salt and pepper, to taste
8 flour tortillas (taco size)

Steps:

  • Dice potatoes and pepper
  • In a skillet over medium heat, cook the diced potatoes and peppers in the olive oil until completely cooked through and potatoes are soft.
  • In a separate pan whisk together milk and eggs and scramble them in pan until done.
  • Spread re-friend beans in center of each tortilla.
  • Top with eggs, potatoes and peppers, cheese, and bacon.
  • Fold tortillas in half forming tacos. Serve warm.

Nutrition Facts : Servingsize 8 serving

CHICKEN SUIZA STAND 'N STUFF™ TACOS



Chicken Suiza Stand 'N Stuff™ Tacos image

Try these creamy and delicious tacos--guaranteed to disappear from the dinner table!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 cup chopped green bell pepper
1 medium onion, chopped (1/2 cup)
1/2 cup frozen corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
6 Old El Paso™ Soft Tortilla Bowls
3/4 cup sour cream
3/4 cup shredded Monterey Jack cheese (3 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 tablespoons milk
1 cup diced tomato
1/4 cup chopped fresh cilantro

Steps:

  • In 10-inch nonstick skillet, cook bell pepper, onion, corn and 1 can green chiles over medium-high heat 3 to 4 minutes, stirring occasionally, until vegetables are starting to soften. Stir in chicken, and cook 3 minutes longer or until chicken is heated through.
  • In 8-inch skillet, heat Suiza Topping ingredients over medium heat to simmering; remove from heat.
  • Heat tortillas as directed on package. Spoon 1/4 cup chicken mixture into each tortilla. Spoon 2 tablespoons topping into each. Garnish with tomato and cilantro.

Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 85 mg, Fat 2, Fiber 1 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Taco, Sodium 720 mg, Sugar 3 g, TransFat 0 g

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