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5 from 2 votes

Mexican Frittata with Beef

This Mexican inspired Frittata with beef is filled with tons of flavor that is sure to satisfy anyone at the table. It can be served in 3 versions; kid, adult and baby. It’s Whole30. Keto and Paleo compliant.
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, Main Dish
Diet: Gluten Free
Method: Oven/Stovetop
Servings: 6 servings
Author: Ashley McCrary


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



  • 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.


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.