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  • Prep 15 min
  • Total 20 min
  • Servings 6
  • Save
    3K
  • Pinterest
    33
  • Print
    147
  • Email
    12
  • Facebook
    15

So simple, so good. We gave this two thumbs up when we first tried it. Stopping at just one taco was hard to do. This colorful Mexican dish is sure to become a weekend favorite. MORE + LESS -

Ingredients

4
large eggs
1/4
teaspoon garlic salt
1/4
teaspoon pepper
1/4
cup chopped green or red bell pepper
4
medium green onions, chopped (1/4 cup)
1
tablespoon butter or margarine
1/2
cup shredded pepper Jack cheese (2 oz)
6
Old El Paso™ taco shells
1
cup shredded lettuce
1
small avocado, pitted, peeled and sliced
1/4
cup Old El Paso™ Thick ‘n Chunky salsa

Steps

Hide Images
  • 1
    In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
  • 2
    In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.
  • 3
    Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
155mg
52%
Sodium
250mg
10%
Potassium
320mg
9%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
13%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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