These delicious Tex-Mex breakfast tacos are made with tender and juicy crock pot chuck roast, fluffy scrambled eggs, ranch beans, cheese, diced avocado, salsa, and cilantro – all stuffed into flour tortillas.
Tacos. Is there anything better? No. The answer is no. My family and I are taco fiends. We have them every Tuesday, and sometimes on the weekends, too. Living in Texas, tacos can be found on our table at least once a week – sometimes more. They’re just so good and loaded with all the flavors we Texans love.
What I really love to do is make tacos for breakfast, especially when I have some leftover chuck roast that I made a day or two before. That tender beef, eggs, and all the other ingredients make a hearty breakfast that’s perfect for starting the day.
Tex-Mex Breakfast Tacos
What do you get when you combine shredded beef, scrambled eggs, cheese, avocado, beans, and salsa? Why, you get the filling for one of the best breakfast taco recipes you’ll ever make. The flavors come together perfectly to create an absolute feast for breakfast that has everything we love in both tacos and the breakfast table. One or two of these will have you full and powered all the way through lunch. Not to mention totally satisfied.
Why You’ll Love These Tex-Mex Breakfast Tacos
- They’re overflowing with all the flavors we love in both tacos and breakfast food.
- They’re incredibly easy to make by using leftover chuck roast.
- They might not be the “best breakfast tacos in Austin”, but they’re definitely the best breakfast tacos to enjoy if you’re not from the area.
- They’re always a fun, filling breakfast recipe.
Tex-Mex Breakfast Tacos Tips and Variations
This recipe is super easy to make, but even so, I have some tips that will help you make it the best that it can possibly be. I also have some great variations you’ll love, as well.
- Always heat your tortillas. They’re easier to fill and taste so much better.
- For the best flavor and texture, heat your tortillas in a pan rather than in the microwave.
- Try adding fried eggs in place of scrambled.
- Use any of your favorite shredded cheeses. Taco and Mexican blends are delicious.
- Try using refried beans or black beans in place of the ranch beans.
- Add other delicious breakfast meats like chorizo, bacon, breakfast sausage or ham in place of the shredded beef.
- Diced potatoes or hash browns are great in these tacos.
- Use corn tortillas in place of flour tortillas.
- Add some bell peppers for a burst of flavor.
Tex-Mex Breakfast Tacos FAQ
If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about these breakfast tacos.
Who invented breakfast tacos?
Records point to 1950s Corpus Christi as the first instance of breakfast tacos, where they were called breakfast taquitos. However, Austin, Texas is the birthplace of the phrase “breakfast taco” and is responsible for its widespread fame.
What is the difference between a breakfast taco and a breakfast burrito?
The only difference is the way they’re wrapped. The tortilla for breakfast tacos is simply folded in half. On the other hand a breakfast burrito is made with an oversized tortilla that is wrapped up in a tube.
Can you eat tacos for breakfast?
You can eat anything for breakfast if you ask me. These breakfast tacos are especially appropriate because they’re filled with tasty breakfast staples.
How long will breakfast tacos last in the fridge?
The individual ingredients will last for about 3 days, depending on when you made the chuck roast.
Can you freeze breakfast tacos?
No, but you can freeze the chuck roast to use in the tacos later on.
How to Store and Reheat Tex-Mex Breakfast Tacos
Store your taco ingredients separately for up to 3 days. Never store constructed tacos. The tortilla will get soggy. To reheat these tacos, simply follow the directions for heating the meat and the tortillas and construct the tacos.
Tex-Mex Breakfast Tacos Ingredients
It only takes a few simple ingredients to make these delicious tacos. You’ll find everything you need easily at your local grocery store.
- Leftover crock pot chuck roast
- Large eggs
- Whole milk
- Ranch style beans
- Sharp cheddar cheese
- Flour tortillas, fajita size
- Salt and black pepper
- Optional: sliced green onions and sour cream
How to Make Tex-Mex Breakfast Tacos
It only takes 3 steps to make this incredibly easy recipe.
Step 1: Heat the Chuck Roast
Place the leftover chuck roast in a baking dish with a bit of water. Then, cover the dish and bake at 350 degrees for about 20 minutes until hot. Stir well before adding to tortillas.
Step 2: Scramble the Eggs
Whisk eggs and milk together and pour into a large skillet and cook until light and fluffy. Season with salt and pepper to taste.
Step 3: Construct the Tacos
On a large nonstick skillet, warm tortillas over medium heat. Then, add the beef, followed by the beans, scrambled eggs, cheese, salsa, avocado, and fresh cilantro. Finish them off with green onions and sour cream and enjoy!
Try These Delicious Tex-Mex Breakfast Tacos Today
These Tex-Mex breakfast tacos are so good and so ridiculously easy to make. Using your leftover chuck roast, you’ll be able to make this dish in just about a half-hour. Give it a try, and I know you and your family will love it. I can guarantee you’ll find yourself making them any time you have leftover chuck roast.
More Breakfast Recipes You’ll Enjoy
Hash Brown Breakfast Cups – These are the perfect breakfast recipe that is perfect for grab and go breakfasts for the kids even on the busiest of days.
Breakfast Lasagna – A delicious breakfast recipe made with eggs, sausage, and cheese, layered in between lasagna noodles and baked to perfection. It’s a great meal that will feed a big crowd.
Maple Iced Donuts – A completely made from scratch donut recipe dipped in a homemade maple icing. They’re perfect for a sweet breakfast, a delicious snack, or tasty dessert.
Also, try this Sausage, Egg, and Cheese Breakfast Sandwich from Great Grub, Delicious Treats. A delicious breakfast recipe that is made with homemade biscuits, loaded with sausage, egg, and cheese.
Tex-Mex Breakfast Tacos
- 3 cups leftover crock pot chuck roast, shredded
- 12 large eggs
- ¼ cup whole milk
- 15 ounce can ranch style beans, drained, rinsed
- 2 avocados, seed removed, peeled, diced
- 2 cups sharp cheddar cheese, shredded
- 1 cup salsa
- ½ cup cilantro
- 12-16 flour tortillas, fajita size, might need more
- Salt and black pepper, to taste.
- Optional: sliced green onions and sour cream
- Heat leftover chuck roast until hot.
- In a large skillet or frying pan, whisk eggs and milk together and cook until eggs are light and fluffy. Season with salt and pepper, to taste.
- Heat tortillas and add beef, followed by beans, scrambled eggs, cheese, salsa, avocado and cilantro.
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