Tired of Taco Tuesday? Tacos are great, but let’s change it up a bit. This Mexican Frittata is a dish inspired by the great Mexican flavors. It’s a mix of taco meat, fajita vegetables, and salsa, covered in eggs and cooked. Tortillas not needed (but don’t let me stop you from using them anyway).
Mexican Frittata
Ingredients
- 1 lbs ground beef
- 2 tsp taco seasoning
- 1/2 cup salsa
- 1 green pepper chopped
- 1 red pepper chopped
- 1 red onion chopped
- 8 eggs lightly beaten
- 1/4 tsp salt
- 1/2 cup shredded cheddar cheese*
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 375 degrees.
- Heat oil in cast iron pan over medium heat. When oil is hot, add peppers and onions. Cook until crisp-tender, about 4 – 5 minutes. Remove from pan and keep warm.
- Add beef to pan and brown. Drain meat, and add the taco seasoning and salsa. Stir to coat evenly.
- Return peppers to skillet and mix well.
- Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
- Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting.
- Garnish with fresh cilantro and serve warm with pico de gallo and guacamole.
Notes
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I love Taco Tuesday, and not just because I love tacos. I’m really more of a fajita girl myself. I love Taco Tuesday because of what it does for my meal planning! Theme days make it easier to make decisions when picking out recipes by giving you ideas to start from. In our house, we usually plan for a Meatless Monday, Taco Tuesday, and Fish Friday, although recently there’s been a Frittata Friday movement on Twitter. I could get behind that!
It doesn’t matter if you are looking for a meal for Taco Tuesday or Frittata Friday, either way this dish needs to be part of your next meal plan! So let’s get started! Preheat the oven to 375 degrees.
Heat oil in cast iron or oven safe pan over medium heat. If you don’t have a cast iron skillet or oven safe pan, use a large skillet, and have a casserole pan nearby. When oil is hot, add peppers and onions. Cook until crisp-tender, about for to five minutes, stirring occasionally. You just want to get the vegetables started, remember, they are going to continue cooking as they bake in the oven later. Remove vegetables from pan and keep warm.
Return skillet to the stove and add beef to pan. Brown the meat, stirring occasionally and breaking up any large chunks. When the meat is down, drain fat from the pan. Add the taco seasoning and salsa, stirring evenly coat the meat. Return vegetables to skillet and mix well.
If you have been using a cast iron or other oven safe skillet, add the eggs to the skillet. Gently move the meat and vegetables around to make sure that the eggs completely cover everything. If you’re not using an oven safe skillet, spray your casserole pan with cooking spray and transfer meat and vegetables to it. Pour the scrambled eggs on top of meat and vegetables.
Sprinkle with the salt and cheese. Place the casserole disk or skillet in the oven
Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Once the frittata is done, remove it from the oven and let it sit for a few minutes before cutting.
Garnish with fresh cilantro and serve warm with pico de gallo and guacamole.
Like our frittata? Check out some of our others like Spring Vegetable or Bacon Cheeseburger Frittatas!
Does this have a place in your meal plan? Need a meal plan? Check out the Hoppin Meal Plans store for our latest meal plan and grocery list releases.
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This recipe looks amazing!! Love all the colors and veggies, saving this one for sure.
I love frittatas! make for a great breakfast all week!
This looks so good. I can’t wait to try it!
I love a fritatta for a quick and filling meal. I love the Mexican twist on this.
One of my favorite frittata to make to date. So flavorful and it was a big hit with my family.