Mexican Frittata with Beef

an overhead shot of a mexican frittata in a large skillet

5 from 3 votes

This protein-packed Mexican Frittata is stuffed with creamy eggs, ground beef, onions, tomatoes, and green chilies and topped with avocado slices, and tomatoes and drizzled with homemade avocado ranch dressing. An amazing prep-ahead breakfast dish perfect for busy mornings or lazy weekends!

Prep Time5

Cook Time30

Course: Breakfast, Main Dish

Diet: Gluten Free

Keyword: avocado ranch dressing, mexican frittata

Method: Oven/Stovetop

Servings: servings

Author: Ashley McCrary

Ingredients

Mexican Frittata

1 lb ground beef
2-3 cloves garlic minced
1 medium yellow onion diced
8 large eggs
1 1/2 tbsp taco seasoning
3/4 cup salsa
1 4 oz can green chilis
1 tbsp avocado or olive oil
1/4 cup canned coconut milk or heavy cream
1/2-1 cup Mexican shredded cheese
garnish with cilantro, avocados, tomatoes, jalapenos, sour cream and avocado ranch

Avocado Ranch

1 cup Greek yogurt mayo or
1 small avocado pitted
2 tbsp ranch seasoning
1-2 tsp apple cider or white wine vinegar
1-2 tbsp coconut milk canned unsweetened

Instructions

Frittata

Preheat your oven to 375°F (190°C).
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet.
Stir in the salsa, green chilies and taco seasoning, cook for another 2-3 minutes.
In a mixing bowl, whisk together the eggs, milk or cream
Pour the egg mixture over the beef and vegetable mixture in the skillet. Sprinkle the shredded cheese evenly over the top.
Bake for 20-25 or until the frittata is set.
Once cooked, remove the skillet from the oven and let it cool for a few minutes before slicing.
Serve the frittata warm, with a drizzle of avocado ranch and optional toppings such as avocado slices, cherry tomatoes, jalapenos, sour cream and chopped cilantro.

Avocado Ranch

In a food processor or blender, combine the avocado, Greek yogurt, ranch seasoning, milk and vinegar.
Blend until smooth and creamy. If the dressing is too thick, you can add water, 1 tablespoon at a time, until you reach your desired consistency.
Taste the dressing and season with salt and pepper as needed. Adjust any other seasonings to your liking.
Transfer the avocado ranch dressing to a jar or container with a tight-fitting lid. Store it in the refrigerator for up to 3-4 days.

Notes

Expert Tips

Click here to get the recipe for my Whole30 Taco Seasoning

Click here for my Whole30 60 Second Mayo

This will make a big batch of Avocado Ranch. Store the leftovers in the fridge for a couple of days. It may turn brown after that due to the avocado.

For a dairy-free version, use dairy-free milk and non-dairy cheese shreds or omit the cheese.

Feel free to add additional veggies as desired– bell peppers would be a great addition.

Serving Tips

Serve your Mexican frittata warm with toppings of choice: Fresh cilantro, green onions, avocados, tomatoes, jalapenos, sour cream, and avocado ranch.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat for 3-4 minutes in the microwave and serve with your favorite toppings.

To freeze, I cut this Mexican frittata into portion-sized squares and add it to an air-tight freezer container. I usually make a big batch and heat up for an easy weekday breakfast for me and the family. They will last in the freezer for up to 3 months if stored correctly.

Nutrition