Tag Archives: ground beef

Taco frittata

Taco frittata

I wanted to keep this simple. To me, the basic ingredients of a traditional taco are the seasoned ground beef, cheese, tomatoes, and lettuce. So that’s what I included, except for the lettuce, of course, which I wouldn’t put in a frittata.

For the tomatoes, I find Roma tomatoes are firm and work well for cutting up for a frittata. And for the cheese, I used half sharp cheddar and half Monterey jack, as I had both in the refrigerator. You can obviously vary this. Shredded cheese mixtures specifically for Mexican food would be another possibility.

Taco frittata

1/4 pound ground beef
taco or other southwestern seasoning
oil

1/2 cup tomatoes cut into small cubes
1/2 cup shredded cheese

3 eggs
oil

Heat a bit of oil in a pan. Brown the ground beef, adding a very generous amount of the taco or other seasoning.

Clean out the pan. Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ground beef, tomatoes, and cheese into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Serve with salsa.

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Mexican salad

Mexican salad

This is my take on a very common type of salad. Salads like this are often called taco salads, but I reserve that name for salads in a tortilla bowl, or at least with some form of tortilla along with the salad.

Use the seasoning of your choice with the ground beef. I use Penzey’s Arizona Dreaming, which is salt-free. But whatever you choose, use plenty of seasoning, as the very well-seasoned ground beef gives the character to the salad.

Mexican salad

1/4–1/3 pound ground beef
taco or other southwestern-style seasoning
oil

romaine lettuce
avocado
tomato
red and green bell pepper
black olives, sliced
red onion, sliced thin

ranch dressing
shredded sharp cheddar cheese
salsa or pico de gallo
sour cream

Cook the ground beef with a generous amount of the seasoning.
 
Start the salad with a generous amount of romaine lettuce. Add the avocado, tomato, red and green pepper, olives, and onion. Place the ground beef in the middle. Add modest amount of ranch dressing. Top with the shredded cheese. Add dollops of salsa and sour cream.