A bit of seasoned taco meat from leftover Crispy Beef Tacos, plus a fried egg, a tortilla, and—for the ultimate diner touch—a squeeze of ketchup, is all you need to make these impromptu tacos. This simple recipe is serviceable for breakfast—beside some micheladas—or a late-night munchies session.
This recipe was featured as part of our 7 Fried Egg Breakfast Tacos.
- Yield: 6 tacos
- Difficulty: Easy
- Total: 20 mins
- Active: 15 mins
- Vegetable oil
- 1 1/2 cups cooked seasoned ground beef (leftover taco filling is perfect)
- 6 large eggs
- Kosher salt, to taste
- 6 corn tortillas
- Ketchup, for topping
- Set a small nonstick skillet over medium heat and add a little oil. Add the cooked beef and heat it, about 5 minutes. Push the beef to the side, add a bit more oil to the center, and break in 1 egg. Season with a little salt and fry until the white is set. Remove to a warm plate and repeat with the remaining 5 eggs.
- Meanwhile, heat the tortillas, either directly over a gas flame or in a dry cast-iron skillet until they’re puffed and a little blistered. Place an egg on top of each tortilla and spoon the beef on top of the eggs. Top with ketchup and serve right away.