Leftovers: Tex-Mex Frittata

It is inevitable that after taco night there is always leftover taco meat and fixings, usually enough for one or two more tacos, but not enough to feed a crowd.  One thing I love to do with this is to create a frittata out of the leftovers from taco night for breakfast the next morning.  And for those that may or have not indulged in margaritas with their tacos the night before, this might help in the morning for whatever may or may not ail you.  I had peppers and onions leftover, so I threw those into a skillet with some butter and minced garlic and cooked until tender.

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Then I threw in the ground beef and stirred it in for a few minutes before pouring about ten beaten eggs mixed with shredded cheese over the whole concoction.

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After letting is set for a few minutes, I then popped it into the oven for about 10-12 minutes.  I sprinkled it with some cheese and set it under the broiler for about 2 minutes.

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When I pulled it out of the oven, I realized that I made a mistake only using ten eggs and all of the leftover meat (about 6-8 oz).  I was fearful to use a full dozen eggs because of what happened when I made Artichoke Frittata for a Crowd  for Brunch.  Only using ten eggs and too much meat resulted in a slightly more flat and a bit dry frittata. Putting it under the broiler for two minutes probably didn’t help either.  But as Julia Child said “No matter what happens in the kitchen, never apologize”.  Everyone ate it, and no one complained (although my niece did pick out the peppers).

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Tex-Mex Frittata

(The correct way to do it!)


3-4 oz of leftover taco meat (or cooked ground beef)

12 eggs, beaten with a 1/4 Cup of milk

2-3 oz shredded cheese of choice

chopped onions, peppers, shallots, minced garlic and/or tomatoes to taste (or about 1/8 C each)

1-2 tbls butter or vegetable oil


Preheat oven to 375F.  In a large oven proof skillet such as a cast iron pan, over medium-high heat melt butter and add chopped veggies, cooking until slightly tender (or al dente).  Add ground beef and cook, thoroughly mixing all ingredients.  In a mixing bowl, beat the eggs, milk until incorporated, but not frothy.  Stir in shredded cheese, leaving around an ounce to top the frittata later if desired.  Pour egg mixture over the veggie and meat mixture, making sure the egg fills the pan.  If the veggies get pushed to the sides, you can use a wooden spoon to even them out.  Lower heat to medium and cook until mostly set, but still somewhat liquidy on top.  Then bake in the oven for about 8-10 minutes or until slightly browned and fluffy.  If you like a more crispy frittata sprinkle the remaining shredded cheese over the top and broil for about one minute. Garnish with a dab of sour cream if desired.

Serves 4-6 people

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