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Old Fashioned Potato Salad With Olives

By 31 Comments

This old fashioned potato salad recipe is creamy with mayonnaise, tangy with mustard and crunchy with celery and onion. And it just happens to be a potato salad with olives. Perfect for any back yard bbq or Summer pot luck thrown your way.

classic potato salad recipe topped with sliced hard boiled eggs

What You Can Expect From This Recipe

This is the old fashioned potato salad that I grew up on. It’s a 3rd generation old recipe passed down from my great grandmother, grandmother and my mother. It’s a southern potato salad recipe that’s just what you’d expect as a classic.

It’s been a Summer side dish for years for grilled burgers, ribs and my favorite grilled chicken recipe. It’s simply Summer perfect.

Old fashioned potato salad is one of those true comfort food side dishes that brings with it memories of family gatherings, and Summer outdoor picnics or bbq’s.

This recipe includes what I think to be the perfect balance of potato salad dressing. A blend of mayo, with just enough mustard to brighten the flavor and a good crunch with celery and onion. This recipe includes a bit of excitement by making it a potato salad with olives. We’ve always used green olives.

Our version, a creamy sauce wrapped around a dependable American potato just can’t be beat.

Potato Salad Ingredients

Ingredients to make classic potato salad with mayo and mustard.
  • Small Red Potatoes: Red potatoes, no matter what their size are ideal for potato salad. They are lower in starch so hold their shape better.  And higher in sugar, they make a better tasting potato salad.
  • Mayonnaise
  • Onions: We prefer sweet or yellow onions.
  • Celery
  • Olives: Green olives please.
  • Yellow Mustard: Adds the tang.

Ingredient Swaps and Substitutions

  • Potatoes: You can also use Yukon gold potatoes or purple potatoes. Each of those varieties are low starch potatoes so will help their shape. Like red potatoes, they are also higher in sugar content for a tasty potato salad.
  • Olives: We like to use pimento stuffed green olives, but a potato salad with black olives (ripe olives) would also be a good choice to add a bit of a briny flavor to this classic potato salad recipe.
  • Mayonnaise: My mom always made with Miracle Whip Dressing rather than mayo. It brings a sweeter end flavor result and makes this more of a Southern Potato Salad recipe.

Step By Step Instructions

Red Potatoes to make old fashioned potato salad in a dutch oven.
Draining cooked red potatoes to make classic potato salad.
  1. Step 1: How Long To Cook Potatoes for Potato Salad: Rinse potatoes and cut out any unsightly spots. There’s no need to peel the potatoes. You can peel them once they are cooked if you simply don’t want the peel for appearance reasons. Add enough cold water to cover the potatoes by a couple of inches. Slowly bring the potatoes to a simmer over medium heat. Add about a ½ cup salt. Don’t let them come to a hard boil. We don’t want them bouncing and bumping all over the place, just a good simmer. Watch them closely. If you cook them too long, you’ll have mashed potatoes when you mix the salad, not enough and you’ve got that raw potato taste.
  2. Step 2: Drain potatoes in a colander: How do I know when potatoes are done? Insert a sharp knife into one of the potatoes. When it slides out easily and feels tender. The potatoes are done enough for potato salad. Remember, when you drain them in the colander, they’re so hot, they’ll continue to cook for a few minutes more. Here’s where you can decide to leave skins on or off. The skins will peel off easily since they’re cooked. With a sharp knife very coarse chunk them while they’re sitting in the colander.
Chopped onion and celery in a large green bowl to make old fashioned potato salad.
Cooked red potatoes to make classic potato salad.
  1. Step 3: Meanwhile, chop your vegetables. I use about 1 cup of sweet onion, preferably Vidalia. 1 cup chopped celery, ½ cup sliced  pimento-stuffed green olives and sometimes some chopped bacon.  Place them in a large bowl.
  2. Step 4: Pour steaming chunks of potatoes over the bowl of chopped vegetables and let sit for about 5 minutes before stirring. I like to do this to steam the vegetables and let the flavors marry a little bit.
Adding mustard and mayo to red potatoes to make old fashioned potato salad.
  1. Step 5: The Potato Salad Dressing: Top with mayonnaise and mustard. With a large spoon gently fold the potato salad together. Don’t stir too much, this may cause the potatoes to break apart and cause the potato salad to become mushy. At this time I start adjusting the flavors, adding more mustard and mayo, if needed, for both texture and flavor. NOTE: Remember, the potatoes were boiled in some salty water. Taste before adding salt and pepper.

Old fashioned potato salad is routinely topped with sliced hard boiled eggs. Refrigerate until ready to serve.

Pro Tip: Hard Boiled eggs will slice cleaner if they’ve been sitting in the refrigerator for a couple of hours after boiling. Plan accordingly.

The Best Potatoes For Potato Salad

Choose a low starch potato such as Yukon Gold or Red Potatoes.

Potatoes with a high starch content, like russets, are great for baked potatoes, and and also yield light and fluffy mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes.

Red Skinned and Yukon Gold potatoes have a more delicate skin that russet, therefore, there is no need to peel them before boiling. The skins are very edible and there’s no need to peel them to make the potato salad. Unless you want to.

Questions You May Have

How Do You Keep Potatoes From Getting Mushy in Potato Salad?

If you’re using russet potatoes, you may have over cooked them. Russet potatoes are high in starch and if cooked too long will become watery and mushy, which will result in a “mashed potato” mushy potato salad. Red or Yukon gold potatoes are recommended. Mushy potato salad may also result in stirring the potato salad too much. Every turn of the spatula or spoon may cause potatoes to break apart too much.

Is It Better To Boil Potatoes Whole or Cut Up for Potato Salad?

When I attended culinary school, it was advised to always cook potatoes with the skin on and cook them whole. Cooking them this way helps to maintain that potato flavor that we all love.

Can I Make Potato Salad Ahead?

Yes, and all the better. Potato Salad can be made a couple day in advance of serving. And doing so will allow the flavors to marry for a better flavor experience.

Pro Tip: If you’re planning on serving potato salad for dinner, make it in the morning or at lunch time. This will allow for the flavors to blend. Even better, make it the day ahead and refrigerate until ready to serve.

Variations

  • Instead of adding olives, try a dollop of sweet pickle relish or even dill pickles. On occasion, my mom would even pour in a little pickle juice.
  • Everything is better with bacon. Add ¼ cup of chopped cooked bacon.
  • Red onions will change the flavor profile. They’ll add a bite and a stronger onion experience.
  • Potato salad with dill is a natural flavor combo. Garnish the potato salad with some chopped fresh dill fronds.
  • Want even a little more tang? Add a splash of apple cider vinegar. Or try a splash of red wine vinegar.
  • If I think this potato salad recipe needs a little more of a creamy factor, I like to add a generous tablespoon of sour cream rather than more mayo.

Storage

Potato salad will keep in the refrigerator for about 4 days. Store covered and an air-tight container is preferred.

And remember, potato salad is a mayo based side dish. If taking potato salad to a picnic or outdoor bbq, don’t let it set out more than two hours. A trick to keep that potato salad “safe” is to place it on ice.

If the potato salad has set out in warm temperatures for more than a couple of hours, you’ll need to toss it out. And that’s a shame to miss out on all of those leftovers.

Old Fashioned Potato Salad With Olives

Easy classic potato salad in a large green bowl.

I spent many hours making this potato salad with my mom when was growing up. She didn’t use a recipe, but rather taste testing as we went to get that perfect flavor. Potato salad with mustard and mayo is a classic and beloved recipe. And for me it’s a perfect potato salad recipe.

If you’re looking for more Summer Side Dishes, check out my Side Dishes Category. You’ll find a ton of recipe ideas. And the most popular potato recipe on my site for Savory Cast Iron Skillet Potatoes.

And don’t miss this lineup of 37 Summer side dish recipes, 4th of July Side Dishes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Old fashioned potato salad with olives, topped with sliced hard boiled eggs.
Print Recipe
5 from 2 votes

Old Fashioned Potato Salad With Olives

Creamy with mayonnaise, tangy with mustard, crunchy with celery and onion, and with a surprise of green olives, this is a classic old-fashioned potato salad recipe.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: America
Servings: 8
Calories: 330kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds Potatoes preferably small red skinned
  • ½ cup celery chopped
  • ½ cup onion sweet, chopped
  • ¼ cup green olives pimento stuffed, sliced (optional)
  • 1 cup mayonnaise 1 generous cup
  • 1 ½ Tablespoon mustard yellow
  • ' Salt and pepper to taste
  • 2 Hard Boiled Eggs for garnish
  • Paprika for garnish

Instructions

  • Rinse and remove any bad spots or eyes from the potatoes. Don't peel.
  • Place potatoes n a large sauce pan and cover them with cold water by two inches.
  • Slowly bring the potatoes to a boil. Cook them until just about done. When you insert a knife into the potato and it slides out somewhat easily, those potatoes are done enough for potato salad. Depending on the size of the potatoes, plan on 30 – 45 minutes cooking time.
  • Drain potatoes in a colander. Remember, when you drain them in the colander, they're so hot, they'll continue to cook for a few minutes more. The skins will peel off easily since they're cooked, or I like to leave skins on.
  • Meanwhile, chop your vegetables. Place them in a large bowl.
  • When the potatoes are cool enough to handle (they'll should still be hot) With a knife, coarse chunk, or cut the potatoes in half, while adding them to the bowl with the celery and onions. Let sit for a couple of minutes before stirring. I like to do this to steam the vegetables and let the flavors marry a little bit.
  • Top with mayonnaise and a tablespoon or more of mustard. This all depends on your taste preference. Add the olives if using. With a large spoon gently fold the potato salad together. At this time I start adjusting the flavors, adding more mustard and mayo, if needed, for both texture and flavor.
  • Remember, the potatoes were boiled in salty water. Taste before adding salt and pepper.Top with sliced hard boiled egg if you'd like. Remember, those eggs will slice cleaner if they've been sitting in the refrigerator for a couple of hours after boiling. Refrigerate at least one hour before serving.

Notes

Tip: Don’t over stir the potatoes when mixing the potato salad to combine ingredients. This could cause the potatoes to break down and make for a mushy potato salad.
How Do You Keep Potatoes From Getting Mushy in Potato Salad? If you’re using russet potatoes, you may have over cooked them. Russet potatoes are high in starch and if cooked too long will become watery and mushy, which will result in a “mashed potato” mushy potato salad. Red or Yukon gold potatoes are recommended. Mushy potato salad may also result in stirring the potato salad too much. Every turn of the spatula or spoon may cause potatoes to break apart too much.
Is It Better To Boil Potatoes Whole or Cut Up for Potato Salad? When I attended culinary school, it was advices to always cook potatoes with the skin and and cook them whole. Cooking them this way helps to maintain that potato flavor that we all love.

Nutrition

Calories: 330kcal | Carbohydrates: 25g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 348mg | Potassium: 817mg | Fiber: 5g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 22.2mg | Calcium: 74mg | Iron: 6.2mg

Old Fashioned Potato Salad with Olives … It’s what’s for a Summer Side Dish

Crockpot Chuck Roast Beef Tacos

By 24 Comments

A simple old fashioned chuck roast morphs into some mighty fine shredded beef tacos. Beautifully flavored with Mexican seasonings and finished with your favorite taco toppings. And what about that flavor? It definitely shows up for the party. These roast beef tacos are a weeknight meal dream come true.

If you’re looking for more Roast Beef Recipes, don’t miss this one for Mexican Pot Roast. Take that Sunday Pot Roast South Of The Border.

Crock Pot shredded beef tacos served with salsa and slices of lime.

Why Roast Beef Tacos Are A Weeknight Winner

How about grabbing that crock pot for some easy, hassle free, “feed a family” roast beef tacos! This is one of those dump and go dinner that is a weeknight life-saver.

  • With just a little bit of morning prep, your evening meal comes together in a jiff.
  • The low setting on your crock pot, with an 8 hour cook time, will yield fall-apart, flavorful roast beef tacos.
  • You’ll learn a crock pot method, crisping tips, and topping taco bar ideas.
  • With warming Mexican spices, the meat turns out super flavorful.
  • The end result is roast beef is so fall-apart tender, it practically shreds itself. It carries a barbacoa vibe and if you take the time to crisp the meat, will remind you for carnitas tacos.
  • Not to mention how satisfying it is to come home to a house wafting with cozy savory aromas.

We’re big fans of New Mexico chile powder which is used to add spice, and using pantry staples like cumin, bay leaves, garlic and onions, make this a classic Mexican seasoned dish..

And the beauty about this recipe is that you can make it as spicy as you want.

So let’s put a humble chuck roast beef to work for some crock pot roast beef tacos. It truly doesn’t get any easier than this recipe. Let’s take a look.

Ingredients for Roast Beef Tacos

Ingredients to make roast beef tacos.
  • Chuck Roast: Good old fashioned pot roast (chuck roast) is the best choice for crock pot roast beef tacos. It’s a relatively inexpensive cut of beef that starts out ornery and tough. But when slow cooked in the crock pot, the long cooking time allows the connective tissues to break down into rich geletin. it becomes meltingly tender and becomes a perfect canvas for taco shells. The long slow cook, mingled with Mexican spices turns out incredibly flavorful.
  • Neutral Oil. Canola oil or vegetable oil work well here. And don’t be afraid to use lard.
  • Onion and Garlic: Friends don’t let friends eat Mexican food without onion and garlic. Fine dice the garlic and simply slice a lare onion to flavor these roast beef tacos. Easy!
  • Canned Tomatoes: Canned tomatoes are a miracle product for the home cook. Especially during those Winter months when the stores only offer sad flavorless hot house tomatoes. Choose canned tomatoes that are chopped or diced. The smaller chop, the more they’ll break downinto the sauce.
  • New Mexico Chile Powder: Red Chile powder from New Mexico is a pure treat. Beautiful in color and flavor and just right spicy. I keep a supply of New Mexico Chimayo Chile Powder and Hatch Red Chile Powder on hand, but if you can’t find them, Ancho Chile powder is a great substitute. Don’t use Chili (with an “i”) powder, it’s a blend of spices used to flavor Beef Chili style recipes.
  • Ground Cumin: Cumin is a popular spice for Asian and Middle East curries, and is also commonly used in Mexican Southwest recipes. It has a warm earthy flavor and in my humble opinion makes about anything taste better.
  • Bay Leaf: Add such a distinctive flavor for roast beef. Pungent and herbal, it adds a lovely depth of flavor to this dish. Just don’t forget to remove them after cooking. They’re sharp and remain sharp even after an all day cook in the crockpot.

Best Beef Cuts For Roast Beef Tacos

As I mentioned above, I prefer a good old fashioned chuck roast. Here are other options and the trade-offs.

  • Beef Brisket will work well here. Rather than purchasing a whole brisket, look for a point cut brisket. A whole brisket can be cut into two sections, the flat point, and the point. The point is a thicker piece of meat which will work better for this long-cook recipe. The trade off is price. Brisket is a more expensive cut of meat that a chuck roast.
  • Rump Roast: You can use a rump roast, but keep in mind it comes from the hindquarter of the animal and is a leaner cut of meat. It is better for sliced roast beef options. Save this cut to make your Sunday Pot Roast dinner.

The Only Crock Pot Roast Beef Taco Recipe You’ll Need

Easy Step by Step Instructions

Preparing chuck roast to make roast beef tacos.
Searing chuck roast to make roast beef tacos.
  1. Step 1: Season all sides of the beef with a fair amount of salt and pepper and flour both sides. In a large Dutch oven, or skillet heat 2 tablespoons of oil over moderately high heat. Add the pot roast and brown. Get a nice brown crust on each side of the beef.
  2. Step 2: Get a good brown crust on the two large flat sides of the meat.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Cooking a chuck roast, spices and vegetables in a crock pot to make roast beef tacos.
Shredding a chuck roast to make roast beef tacos.
  1. Step 3: Place the beef in the crockpot. Sprinkle the garlic and onion over the beef. Add the crushed tomatoes, water and spices. Cook in crock pot on low for 6 – 8 hours.
  2. Step 4: Let meat cool in the liquid. Use forks to shred meat and set aside.

Shredding and Finishing – Texture Matters

  • Shredding: I personally feel that using two forks is the best way to shed roast beef. As I mentioned above, if cooked properly, the beef will practically shred its self. You can also use your hands as quick tools.
  • Crisping: If you want a crispier taco, once the meat is shredded, place it on a sheet pan and broil the meat for just a couple of minutes in the oven.

Toppings and Sauces That Work Well for Roast Beef Tacos

Crock pot shredded beef tacos.

Once the chuck roast is cooled and the beef shredded, just serve with your favorite taco toppings.

  • A crunch of shredded cabbage. Cabbage is used commonly for a taco topping.
  • A slice of avocado or some homemade Chunky Guacamole.
  • Salsa is always welcome. We love these Mexican pulled beef tacos with a drizzle Roasted Tomatillo Salsa. Or a tomato based salsa like this Essential Mexican Restaurant Style Salsa works well here.
  • I love sliced raw jalapeno peppers or chopped raw onions.
  • Cotija Cheese: A Mexican crumbling cheese with a wonderfully tangy salty flavor works well for these shredded beef tacos.
  • Chopped cilantro: Yes please.
  • Lime Wedges: Serve tacos with a side of lime wedges. A splash of lime juice will brighten the flavors of any taco.
  • Mexican Pickled Onions are always a good choice for any taco and they’re so easy to make.
  • Tortillas: Serve shredded beef on either yellow corn, white corn, or even small street style flour tortillas.

Tips For Success

  • Adjusting the spice level: New Mexico Red Chile Powder can deliver quite a punch of heat. This recipe calls for using 1 – 2 Tablespoons. Start out the lesser amount. Once the meat is done cooking in the crockpot, you can always sprinkle on some more once you start shredding the meat.
  • Use The Right Cut Of Meat: Chuck roast is easy to find in the grocery store. And it’s usually a cheaper cut of meat. I prefer it for this recipe. But please don’t hesitate to try a small brisket, or even flank steak.
  • After shredding the beef, make sure to strain out the onions, tomatoes and some of the sauce to mix into the meat.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to five days. I like to heat any left over shredded beef in the microwave in 15-30 second increments. Small bursts of heat in the microwave, and using the 50% power feature won’t compromise the tender texture.
  • Meat for shredded beef tacos can be frozen for up to 6 months. I like to use freezer safe zip-lock style baggies, that way you can store them flat to optimize freezer space. Let the meat thaw in the refrigerator overnight.

How To Warm Corn Tortillas

You can’t just take a corn tortilla out of the package and use it. You must warm it to make it pliable for these shredded beef tacos.

You could take the time to fry and shape your own corn tortillas into tacos. But to keep things weeknight easy just heatup soft white or yellow corn tacos.

Warming corn tortillas in the microwave:

  • Drizzle about three tablespoons of water over a clean kitchen towel.
  • Wrap your corn tortillas in the towel.
  • Slide the package into a gallon sized plastic bag. Don't seal the bag.
  • Microwave the tortillas at 50% power for four minutes.
  • This creates a steamy packet. Let sit 2 -3 minutes inside package before using.

Warming corn tortillas in the oven: You an also wrap store bought corn tortillas in foil and pop them in a 350 degree oven for about 10 minutes.

Warming torn tortillas stove top: My favorite way! Place individual tortillas directly on the grate of your gas stovetop. Turn the flame so it’s the exact size of the tortilla. Toast them for about 15 seconds per side, or until the edges are starting to brown.

Or you can purchase this incredible microwave tortilla warmer that works like magic. I have two because they work well for serving tacos to a crowd. You can heat corn tortillas in one and flour in the other – then get that taco party started.

Flour tortillas are easily warmed in the microwave to make them soft, steamy and pliable. No need to use the corn tortilla bag method, just place them on a plate and heat until warm.

Questions You May Have

Can I Chuck Roast Beef Tacos Stovetop?

To prepare roast beef tacos stovetop, start by searing the beef, adding the spices and canned tomatoes. I would add a cup of beef broth to prevent it from drying out. Cover and cook over low heat until the chuck roast is very tender. About 3 hours. Monitor the level of liquid as you may likely need to add more broth. This is especially important when using a heavy Dutch oven like a Le Creuset.

Can I Cook Roast Beef Tacos On High?

You can reduce the cooking time by half, by using the “high” setting on your crock pot. But I simply wouldn’t recommend it. Cooking a chuck roast low and slow in the crock pot will insure that the meat will be fall apart tender and very shreddable. A quicker cook time may compromise the texture of the meat.

Can I Use Flour Tortillas For Shredded Beef Tacos?

I love those little Street Taco flour tortillas. So the answer is a resounding yes. If you use flour tortillas, be sure to drizzle them with salsa verde, the flavors are spot on. As far as flour vs. corn tortillas, they’re both delicious options for any taco.

Why Won’t My Roast Beef Shred Well?

There’s only one easy answer. It’s not been cooked long enough. Keep cooking until the meat is fall apart tender.

Crockpot roast beef tacos with cabbage limes and salsa

Recipe For Chuck Roast Beef Tacos

Give these roast beef tacos a try. So easy and so big on flavor.

These chuck roast beef tacos were a life saver this week. Simple with seasoning and big on flavor, the meat went into the crock pot before I went to work and I arrived home to an aromatic party that filled every nook and cranny of our house. So very easy and with plenty of leftovers for a couple of quick dinners.

And if you’re a fan of Mexican food, don’t miss my Mexican-Southwest Category. You’ll find lots of great recipes. Including the most popular taco recipe on my site for Fried Beef Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crock Pot Shredded Beef Tacos, Roast beef tacos.
Print Recipe
5 from 4 votes

Crock Pot Roast Beef Tacos

Crock Pot Roast Beef Tacos are beautifully flavored with Southwestern seasonings. An easy beef taco recipe that's very weeknight friendly.
Prep Time15 minutes
Cook Time3 hours
Course: Main Course Beef
Cuisine: Mexican
Servings: 8
Calories: 284kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil Canola or vegetable oil work well here
  • 2 pounds Chuck Roast
  • 1 Tablespoon Kosher salt
  • 2 Tablespoons All purpose flour
  • 2 cloves garlic minced
  • 1 large onion peeled and sliced
  • 28 ounces diced tomatoes Canned, undrained
  • ½ cup water
  • 1 Tablespoons New Mexico Chile Powder or more if you want the spicy heat
  • 1 Tablespoon ground cumin
  • 1 Tablespoon Sweet smoked Paprika
  • 1 bay leaf
  • 24 corn tortillas

Instructions

  • Season all sides of the beef with a fair amount of salt and pepper. Flour both sides of the chuck roast. In a large Dutch oven, skillet, or if your crock pot has a stove top insert, heat 2 tablespoons of oil over moderately high heat. Add the pot roast and brown. Get a nice brown crust on each side of the beef.
  • Place the beef in the crockpot. Sprinkle the garlic and onion over the beef.
  • Add the crushed tomatoes, water and add spices.
  • Cook in crock pot on low for 6 – 8 hours. Let meat cool in the liquid. Shred meat and set aside.
  • Warm corn tortillas by dampening a clean kitchen towel with water. Place the corn tortillas on the wet towel and fold the towel over the tortillas. Place the package in a gallon zip lock bag, but do not seal. 
  • Place them in the microwave and cook for two minutes at 50% power. Let them steam in the bag for 4 minutes before removing.
  • Toppings for tacos: Shredded Cabbage, Avocado, guacamole, Sour Cream, sliced radishes, cilantro, salsa.

Notes

Essential Restaurant Style Salsa, or Roasted Tomatillo Salsa work well for this recipe.
Tips For Success
    • Adjusting the spice level: New Mexico Red Chile Powder can deliver quite a punch of heat. This recipe calls for using 1 – 2 Tablespoons. Start out the lesser amount. Once the meat is done cooking in the crockpot, you can always sprinkle on some more once you start shredding the meat.
    • Use The Right Cut Of Meat: Chuck roast is easy to find in the grocery store. And it’s usually a cheaper cut of meat. I prefer it for this recipe. But please don’t hesitate to try a small brisket, or even flank steak.
    • After shredding the beef, make sure to strain out the onions, tomatoes and some of the sauce to mix into the meat.

Nutrition

Calories: 284kcal | Carbohydrates: 17g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 134mg | Potassium: 709mg | Fiber: 4g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 4mg

Crock Pot Chuck Roast Beef Tacos … It’s What’s for an Easy Dinner.

Honey Glazed Skirt Steak Salad: Recipe and Tips

By 4 Comments

A Chipotle Honey Glaze brings a crunchy, sweet, spicy layer of flavor to seared skirt steak. This skirt steak salad becomes even more irresistible with quick pickled onions and creamy avocado.

My Top Tip: Once the steak is cooked, use a very sharp knife to slice the meat against the grain. If you don’t it will make the steak practically impossible to eat. Read on for more.

Chipotle honey glazed skirt steak salad with avocado, tomatoes and greens.

What Makes This Skirt Steak Salad So Special

You’ll learn how to make a great steak salad building textures. A great steak salad must have a contrast in textures and variations in the temperatures of the ingredients.

Overall Texture: The best steak salads give you meat that is juicy and flavorful inside with a charred exterior crust, complimenting fresh, crisp cool lettuce. This steak salad adds cubes of creamy avocado to bring a creamy texture experience.

The Dressing: Only two ingredients to make the simple Red Wine Vinegar dressing.

Unique Flavor Combination: Skirt steak is deep and rich with beefy flavor and when cooked properly, tender and juicy. The sweet honey glaze is the key to this skirt steak salad because the sugars caramelize and create that crunchy exterior protecting that tender juicy interior of the meat. Add a little heat from Chipolte Peppers and the Adobo sauce turns this into an exciting flavor combo.

Slice It Right: Most importantly, a great steak salad must be easy to eat. Cooked tender, sliced thin, against the grain, in easy to eat bite sized pieces = the key to easy eating.

This skirt steak salad checks all of those boxes with rewards of incredible flavors and textures.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make the best skirt steak salad.

See recipe card for exact amounts.

  • Salad greens of your choice. Use a mix of Spring greens, and crispy Romaine lettuce is also a good choice.
  • Pickled Onions: In this recipe you’ll find a method to make quick pickled onions. Sliced red onion simple gets a 30 minute bath in red wine vinegar. If you’d like to have a more authentic supply, check out my recipe for Mexican Pickled Onions. They would also work very well in this salad.
  • Red Wine Vinegar: Will be used to pickle the onions and as part of the vinaigrette dressing.
  • Cherry Tomatoes, halved.
  • Honey Chipotle Steak Glaze Ingredients: Ketchup, honey, canned chipotle chiles in adobo.
  • Skirt Steak: There are times my grocery store simply doesn’t have skirt steak. Flank steak seems to be more prevalent and can be substituted here. And don’t forget about Hanger Steak. It will also work well here.
  • Seasoning: I have used my Southwest Spice Blend to season the steak. You can use salt and pepper or a seasoning mix of your choice.
  • Avocado: Adds a creamy texture to this meal.
  • Cotija Cheese: Cotija cheese is a common Mexican Crumbling Cheese. It’s resembled Feta cheese and can easily be found in the Mexican produce section at your store.

Step by Step Instructions – It’s Easy

Making honey chipotle glaze for skirt steak salad.
Making a chipotle vinaigrette for skirt steak salad.
  1. Step 1: Make The Onions and Skirt Steak Salad Glaze: Put the onion in a small bowl and pour in enough red-wine vinegar to cover well. Set aside for at least 30 minutes. Combine the ketchup, honey, chipotles, adobo sauce, and 1 teaspoon salt in a blender, chopper or food processor. Purée and set aside.
  1. Step 2: In a small bowl, whisk together 2 tablespoons of the red-wine vinegar from the onion marinade, 2 tablespoons of olive oil, and salt and pepper to taste. Set aside until you are ready to dress the salad.
Seasoning steak to make skirt steak salad.
Applying honey chipotle glaze to skirt steak while cooking.
  1. Step 3: Season the beef on both sides with Southwest Spice Blend, (or salt and pepper)
  1. Step 4: Cook The Skirt Steak: Grill the meat for 4 minutes, turn over, and brush the glaze over the steak. Grill for another 4 minutes, turn over, and glaze the other side. Allow the meat to cook for another 2 minutes on each side to caramelize the glaze.
Grilled sliced skirt steak for skirt steak salad.
  1. Step 5: Slice and Serve: Remove from heat, tent with foil and allow the meat to rest for 5 minutes. Slice the meat against the grain in ½-inch-wide strips.

How To Plate Skirt Steak Salad

Honey Chipotle Skirt Steak Salad in a wide white salad bowl.
  • I like to use my big wide white pasta bowls for main course salads.
  • Place a handful of green on the salad plate.
  • Arrange slices of skirt steak. I like to curl them so they don’t conceal too much of the salad greens.
  • Sprinkle on cherry tomatoes, chopped avocado and a few slices of pickled red onions.
  • Drizzle on the red vinegar dressing.
  • Sprinkle on crumbled Cotija cheese and serve.

Tips For Success:

  • Once cooked, use a sharp knife to thin slice the steak against the grain. If you don’t follow this rule, the steak will be chewy and almost impossible to eat.
  • I’m cooking this skirt steak in a stove-top grill pan. You can use a cast iron skillet or outdoor grill. Just make sure to create a crusty outer texture and a medium rare inside temperature.
  • I highly recommend cooking this steak to an internal temperature of 135 degrees for medium rare. Over-cooking skirt steak will simply cause it to become tough and chewy.
  • Use high heat to get a good sear on the outside of the steak. You’ll love the results.
  • I recommend you invest in a good instant read thermometer. It will make your meat cooking life much more reliable.

Storage

Unfortunately, vinaigrette dressed greens will not keep well as leftovers. The acid in the vinegar will wilt the greens over a period of time.

Store any leftover steak in an airtight container in the refrigerator for up to 5 days.

Skirt Steak Salad

Steak seems to carry the stigma of being “fancy” food. A choice reserved for a special dinner. With that in mind, steak is incredibly easy to prepare and quick enough for a weeknight meal. And you don’t need any fancy equipment to get the job done.

What is skirt steak? For this steak salad recipe, I’ve chosen the humble skirt steak. The skirt steak comes from the plate section of the animal. Which is next to the flank. And in some ways it resembles a flank steak, except that it’s a longer and narrower cut of meat.

Recipe for Chipotle Honey Glazed Steak Salad

This skirt steak salad recipe is packed with tons of flavor, thanks to the beefy flavor of skirt steak, and the honey chipotle glaze. The super simple green salad with cherry tomatoes, avocado and pickled onions makes a perfect partner for beefy skirt steak.

More Main Course Salad Recipes

And if you're a salad lover lover like us, don't miss my Salad Category. You'll find lots of fun recipes, including the most popular main course salad on my site for Taco Salad Made with Catalina Dressing. An old fashioned salad that’s a real crowd pleaser.

Homemade Salad Dressing That Beat Bottled Brands

If you’re salad lovers like us, take a look at these popular homemade salad dressing recipes easier and healthier than store bought.

Honey glazed skirt steak salad with avocado and pickled onions.
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Honey Chipotle Glazed Skirt Steak Salad

A South of the Border entree steak salad recipe. This Chipotle Skirt Steak Salad is a winner.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 4
Calories: 414kcal
Author: Lea Ann Brown

Ingredients

  • For The Easy Pickled Onions
  • ¼ red onion sliced
  • ½ cup Red-wine vinegar
  • For The Salad
  • 6 cups Lettuce greens torn into bite-size pieces
  • 1 cup cherry tomatoes halved
  • 1 avocado pitted and chopped
  • 3 Tablespoons olive oil
  • Salt and pepper to taste
  • For The Steak and Glaze
  • ¼ cup ketchup
  • 1 tablespoon honey
  • 2 Chipotle chiles canned, seeded and chopped
  • 1 tablespoon adobo sauce from canned chipotles
  • 1 pound skirt steak or Flank steak
  • 1 Tablespoon Southwest Spice Blend or salt and pepper
  • ¼ cup Cotija Cheese crumbled

Instructions

  • For The Quick Pickled Red Onions
  • Put the onion in a small bowl and pour in enough red-wine vinegar to cover well. Set aside for at least 30 minutes.
  • For The Salad
  • Combine the lettuce, tomatoes, in a salad bowl. Wait to peel and cube the avocado until ready to serve.
  • In a small bowl, whisk together 2 tablespoons of the red-wine vinegar from the onion marinade, 2 tablespoons of olive oil, and salt and pepper to taste. Set aside until you are ready to dress the salad.
  • For The Chipotle Glazed Skirt Steak
  • Note: Whether using a grill or a skillet stove top, cooking times will be the same.
  • Combine the ketchup, honey, chipotles, adobo sauce, and 1 teaspoon salt in a blender, chopper or food processor. Purée and set aside.
  • Preheat a grill to medium-high for 10 minutes or preheat a grill pan or skillet over medium-high heat. Brush the grill grates or grill pan with the remaining tablespoon of oil.
  • Season the beef on both sides with Southwest Spice Blend, (or salt and pepper) Grill the meat for 4 minutes, turn over, and brush the glaze over the steak. Grill for another 4 minutes, turn over, and glaze the other side. Allow the meat to cook for another 2 minutes on each side to caramelize the glaze.
  • Remove from heat, tent with foil and allow the meat to rest for 5 minutes. Slice the meat against the grain in ½-inch-wide strips.
  • Pour the dressing over the lettuce mixture and toss well. Place the sliced beef over the salad and top with cheese crumbles and marinated red onions. Peel, pit and cube the avocado just before serving.

Notes

Tips For Success: 
  • Once cooked, use a sharp knife to thin slice the steak against the grain. If you don’t follow this rule, the steak will be chewy and almost impossible to eat.
  • I’m cooking this skirt steak in a stove-top grill pan. You can use a cast iron skillet or outdoor grill. Just make sure to create a crusty outer texture and a medium rare inside temperature.
  • I highly recommend cooking this steak to an internal temperature of 135 degrees for medium rare. Over-cooking skirt steak will simply cause it to become tough and chewy.
  • Use high heat to get a good sear on the outside of the steak. You’ll love the results.
  • I recommend you invest in a good instant read thermometer. It will make your meat cooking life much more reliable.

Nutrition

Calories: 414kcal | Carbohydrates: 17g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 456mg | Potassium: 792mg | Fiber: 5g | Sugar: 10g | Vitamin A: 935IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Honey Chipotle Glazed Skirt Steak Salad … It’s Whats for Dinner

Buttermilk Corn Muffins filled with Jalapeno Jelly Center

By 7 Comments

A dollop of jalapeno jelly tucked in the center makes these cornbread buttermilk muffins an exciting treat. Jam muffins that are dense in texture and super easy to make. These unique muffins are just as good served with a hearty bowl of chili, as they are simply slathered with butter and served for breakfast.

Cornbread muffins cooling on a black wire rack.

About This Recipe and Why It Works

Remember years and years …. and years ago when the spicy jalapeno pepper jelly craze swept America? Yes? No? Was it my imagination?

Well, the heat was on once I had my first taste of Jalapeno Jelly. A thick gooey goodness that served up the heat from jalapeno peppers, and the addition of green bell peppers kept it gringo friendly.

I couldn’t get enough. I can’t tell you how many jars I made. I couldn’t tell you what recipe I used. I can tell you I served it over a block of cream cheese with some crackers that I took it e-v-e-r-y where. I just couldn’t get enough.

With that said, let’s make cornbread buttermilk muffins. And to make them moist, we’ll add some creamed corn to the batter and a dollop of Jalapeno Jelly in the center. Let’s take a look.

Corn muffins from scratch are easy to make and this basic recipe is a good one. The texture is moist yet dense, and the addition of creamed corn gives it even more of a corn flavor.

The crushed red pepper flakes add a hint of heat, as does the jalapeno jelly center. The sugar in the jelly provides a perfect balance of savory with sweet.

And what a nice surprise to bite into a corn muffin and find such a sweet heat surprise.

So why not take that wonderful sweet spicy condiment and sneak it into the middle of a homemade cornbread muffins recipe. Yes please.

Let’s get started.

Ingredients

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make stuffed jalapeno corn muffins
  • Wet Ingredients: Buttermilk, eggs and vegetable oil
  • Dry Ingredients: Yellow Corn Meal, Flour, Sugar, Baking Powder
  • Seasoning: Crushed Red Pepper Flakes
  • The Creamy: One can of creamed style corn
  • Jalapeno Jelly or Jam of your choice.

Ingredient Substitutions

  • Use milk in place of the buttermilk, the substitution will still yield moist cornbread muffins with a slightly milder flavor.
  • Play around with jelly and jam flavors. substitute the jalapeno jelly with some Heidi’s Red Chile Raspberry Jam. The red color will really radiate inside that muffin. Homemade Peach Jam, made from Colorado Palisade Peaches, would also work well here.

Step by Step Instructions:

These jam muffins comes together in about thirty minutes. And actually I think I’m underselling. It’s a quick fix. Let’s take a look.

Dry ingredients used to make jalapeno jelly corn muffins
Step 1
  • Step 1, Dry Ingredients: In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
wet ingredients to make corn muffins
Step 2
  • Step 2, Wet Ingredients: Whisk together eggs, buttermilk, oil and creamed corn.
Adding wet ingredients to dry ingredients for muffins
Step 3
  • Step 3, Combine Dry and Wet Ingredients. Pour liquid mixture over dry ingredients.
Batter for moist cornbread muffins
  • Step 4: Stir lightly with a fork or spoon to combine.
Filling muffins tins with corn muffin batter
Step 5
  • Step 5: Fill Muffin Pans: Fill muffin cups half full with batter. Using the back of a spoon, make a small indent in the batter.
Corn muffins in a muffin tin with jalapeno jelly in the center
Step 6
  • Step 6, Adding Jalapeno Jelly: Using a spoon, drop a teaspoon of jalapeno jelly or jam in the center of the batter.
Adding jalapeno jelly to half filled corn muffins in a muffin tin.
Step 7
  • Step 7: Top with Batter: Then top off the muffins with more of the batter, filling muffin cups ⅔ of the way full.
Jalapeno Jelly Corn Bread Muffins cut in half and spread with butter for corn muffins recipe
Step 8

Step 8, Butter and eat: The next part is the best: Spread with butter for a melt-in-your-mouth flavor.

Tips and FAQ’s

What Should I Use To Put Batter In The Muffin Cups?

An easy no-mess method to fill muffins tins is to use a triggered cookie dough scoop. The large size works well, and the trigger that scrapes the bottom of the scoop make for a nice clean release.

Where Do You Buy Jalapeno Jelly?

For this recipe, I used Green Chile Jelly that I purchased on our last trip to New Mexico. I’ve provided a link to Made in New Mexico, who sells that Green Chile Jelly. They’re a company that sells and ships all things New Mexico. Disclaimer: I get no compensation for mentioning the jelly or Made in New Mexico. It’s just a good resource for you. Whole Foods sells a couple of brands of Jalapeno Jelly as does King Soopers. And if you’re looking to make Jam Muffins, you can’t go wrong with Heidi’s Red Chile Raspberry Jam.

Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color. Use your fingers or a small fine mesh strainer.

This post may contain affiliate links. If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.

Tips For Success

  • How To Fill muffins liners: The liners should never be filled completely to the top for any muffin recipe. Fill them ⅔ of the way full to allow for the batter to rise.

Sweet Moist Cornbread Buttermilk Muffins

I hope you give this cornbread buttermilk muffins recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite recipe using Jalapeno Jelly or jam, let me know, I’m feeling a resurgence of interest.

And don’t forget to serve these corn muffins next time you’re making a big bowl of chili – a perfect pair.

More quick bread recipes

And if you’re looking for more, don’t miss my Bread Category. You’ll find both quick bread recipes and yeast bread recipes. And the most popular recipe on my site for Super Moist Cornbread.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

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5 from 1 vote

Cornbread Buttermilk Muffins with Jalapeno Jelly

Corn muffins with jalapeno jelly in the middle. Moist and perfect, just spread with butter for a melt-in-your-mouth experience.
Prep Time20 minutes
Cook Time25 minutes
Course: Bread
Cuisine: American
Servings: 12
Calories: 206kcal
Author: Lea Ann Brown

Equipment

  • Muffin Pans

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon crush red pepper flakes
  • 1 large egg
  • ½ cup plus 1 Tablespoon buttermilk or milk
  • ¼ cup vegetable oil
  • 17 ounces creamed corn canned
  • ¼ cup jalapeno pepper jelly or Jam

Instructions

  • In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
  • Whisk together egg, buttermilk, oil and creamed corn.
  • Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 – 20 stroked to mix.
  • Generously butter or PAM spray muffin pan.
  • Fill each muffin cup ½ full with the batter, reserving ⅓ of the batter.
  • With the back of a teaspoon, make a small depression in the center of the batter of each muffin. Drop in a meager teaspoon of the jelly.
  • Divide reserved batter over the muffins to cover the jelly.
  • Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.
  • Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.

Notes

I used muffin tin papers to bake these muffins. And gave them a quick spray of PAM before adding batter.
The liners should never be filled completely to the top. Fill them ⅔ of the way full to allow for the batter to rise.
Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 236mg | Fiber: 2g | Sugar: 10g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

Cornbread Buttermilk Muffins … It’s What’s for Breakfast

Avocado Scrambled Eggs Baked Breakfast Burritos with Green Chile Gravy

By 5 Comments

Wake up to a hearty Mexican breakfast with these Avocado Scrambled Eggs Breakfast Burritos. Fresh avocado snuggled up with scrambled eggs and a “just right spicy” green chile gravy. An impressive baked breakfast burrito perfect for a weekend breakfast.

Breakfast burritos in a casserole dish filled with avocados and scrambled eggs.

Hi there and thanks for stopping by. I hope your week has been delicious. And if you’re looking to extend all of that deliciousness into the weekend you’ve come to the right place.

I’m talking about weekend breakfast inspiration.

The weekend is the time to unwind. Time to toss away that hurried weekday morning routine and prepare something you really want.

Something creamy, something cheesy, something scambled-eggy.

And these burritos with scrambled eggs and avocado, are a great way to start a Saturday or Sunday Morning.

You’ll be asking yourself, where have these been for all of my breakfast life.

Inspiration for this baked breakfast burrito recipe

I’m of the opinion that no one really needs inspiration to make a breakfast burrito. They’re fun, they’re delicious and what a better breakfast food to lure you out from underneath those cozy covers in the morning.

This recipe was born out of the need to take advantage of the sale price of avocados. Over the past couple of weeks, King Soopers has had beautiful avocados for 88 cents each. You bet I’ve been grabbing my share.

And combining creamy smashed avocado with fluffy fresh scrambled eggs seemed to be calling my name.

Add some cheese and green chili gravy and you’ve got a combination and textures and flavors that you’re sure to love.

And the best thing about these avocado burritos? With just the two of us (we’re empty nesters) we enjoyed leftovers to extend that weekend breakfast luxury into a couple of weekday treats.

Somehow, someway, the smashed avocado stayed nice and fresh.

Now that we’ve got that out of the way, let’s build this Avocado and Scrambled Eggs Burrito:

Step by Step Instructions

Building a scrambled egg smashed avocado green chile breakfast burrito
  • We’ll start by microwaving the flour tortillas to make them pliable so they’ll roll up easier. About 30 seconds for the whole stack should do the trick.
  • Following the recipe below, prepare the Green Chile Gravy. Soft scramble the eggs and smash the avocado.
  • Put two tablespoons of the green chile gravy on the flour tortilla. Add ⅙th of the soft scrambled eggs and ⅙ of the smashed avocado.
  • And while we’re on the subject of scrambled eggs, isn’t the color of those eggs beautiful? I purchased Happy Eggs Brand, Free Range Eggs.
  • Roll up the tortilla and place it seam side down in a 6 ½ x 10 inch oven proof baking dish.
  • Repeat the process, making a total of 6 burritos. Snuggle the burritos close together so they’ll all fit in the baking dish.
Avocado and scrambled eggs burritos in an oven proof baking dish
  • Spoon the remainder of the green chile gravy over the burritos. Spread the grated cheddar cheese down the center of the breakfast burritos.
Avocado and scrambled egg breakfast burritos in an oven proof casserole dish topped with shredded cheese
  • Bake at 350 degrees for about twenty minutes, or until the burritos are well heated through and the cheese is melted.
Smashed avocado breakfast burritos with scrambles eggs. Topped with melted cheddar cheese and garnished with slices of fresh jalapeno and chopped tomatoes. Served with salsa and sliced oranges.
  • Serve immediately. Garnish with chopped tomatoes, sliced jalapenos, chopped cilantro and fresh fruit on the side.

Tips For Success:

  • I like using the smaller 6-inch flour tortillas for baked breakfast burritos. They just seem more manageable on all levels. If you want to use the large tortillas, you’ll need to double the ingredients for the egg and avocado filling.
  • Keeping the scrambled eggs slightly undercooked will guarantee they won’t overcook once wrapped in that flour tortilla and the time they’ll spend baking.

The flavor and creamy texture of scrambled eggs with avocado is absolutely divine. I promise you, “ohmygoodness” good.

But as you can imagine, the Green Chile Gravy brings the whole thing together with a just right spicy creamy texture. Delicious! Don’t forget the salsa. A little bit will elevate this recipe into a fine fiesta.

The next time you’re craving a homemade breakfast burrito, I hope you consider these baked breakfast burritos. I simply can’t wait to make them again and again.

More Mexican breakfast recipe ideas

And if you love cooking breakfast, you won’t want to miss my Breakfast Category. You’ll find plenty of great recipes. Including one of the most popular on my site for Pan Fried Biscuits. And if you’re looking for a Mexican Breakfast Casserole, don’t miss my recipe for Eggs Ole.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

Breakfast burritos in a casserole dish filled with avocados and scrambled eggs.
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5 from 2 votes

Avocado Scrambled Eggs Baked Breakfast Burritos

Scrambled Eggs and Smashed Avocado make a great combo for a breakfast burrito. Add green chile gravy and you've got a wow.
Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 6
Calories: 530kcal
Author: Lea Ann Brown

Ingredients

  • 1 clove garlic diced
  • ½ cup sweet onion diced
  • ¼ cup butter divided
  • ¼ cup flour
  • 2 cups milk heated
  • 4-6 Roasted Chile Peppers stems, seeds, and skin removed. Chopped. Or 1 four ounce can of chopped chile peppers
  • salt and pepper to taste
  • 5 eggs
  • 1 Tablespoon butter
  • 2 Avocado smashed
  • 6 6 inch flour tortilla
  • 1 ½ cups cheddar cheese Or Pepper Jack, shredded
  • sliced jalapeno peppers, cilantro, tomatoes, sour cream for garnish

Instructions

  • Heat a large skillet over medium high heat. When the pan is hot, add ¼ cup butter. Once the butter is almost melted, add onion. Saute onion in butter until just starting to soften. About 5 minutes. Add garlic and stir until fragrant.
  • Stir in flour. Stir for about two minutes or until flour and butter are combined and starting to turn a slightly darker color. Add heated milk and whisk constantly until the gravy thickens.
  • Add green chile peppers, salt and pepper. Remove sauce from heat and set aside.
  • In a bowl, whisk the eggs until mixed well. Heat another large skillet over medium heat. Add the remaining 2 tablespoons of butter and when butter has melted, add eggs and scramble until just starting to set up. Set aside.
  • In a small bowl, mash avocados.
  • To build the burritos, Heat the stack o 6 burritos in the microwave for 30 seconds. This will make them pliable and easy to roll. Spoon 2 tablespoons of gravy, ⅙ of the eggs and ⅙ of the avocado on each tortilla.
  • Roll up and place seam side down in a 6 ½ by 10 inch baking dish.
  • Spoon remaining gravy over tortillas. Sprinkle with cheese. Bake at 350 degrees 15 – 20 minutes or until hot. Top with chopped tomatoes, sliced jalapeno, cilantro and sour cream if you'd like. Serve with salsa, optional.

Notes

Add more milk to gravy, if needed, to thin consistency.  This recipe makes a good amount of gravy. You may not need to use all of it. 

Nutrition

Calories: 530kcal | Carbohydrates: 33g | Protein: 19g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 200mg | Sodium: 658mg | Potassium: 572mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 11mg | Calcium: 361mg | Iron: 2mg