Breakfast Skillet Beef Tacos

Ingredients

• 8 ounces cooked (leftover) beef Steak or Roast, chopped (about 1-1/2 cups)
• 2 teaspoons vegetable oil
• 4 large eggs, beaten
• 1 cup frozen Mexican vegetable blend
• 8 small flour tortillas or taco shells (about 6-inch diameter), warmed
• Crumbled queso blanco or shredded reduced-fat Mexican cheese blend (optional)

• Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado

Instructions

1. Heat oil in large nonstick skillet over medium heat until hot. Add eggs and vegetables; cook 1 to 3 minutes or until eggs are scrambled and just set, stirring occasionally.

2. Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.

3. Evenly divide beef mixture between tortillas; top evenly with cheese, if desired. Serve with Toppings, if desired.