Steakhouse Tacos

Want to switch up Taco Tuesday? Add some steakhouse flair to your taco night with this quick and easy recipe for Steakhouse Tacos! Cuts of tender, juicy rib eye steak meet smoky, crispy bacon and a variety of fresh taco toppings to create a must-make handheld meal that feeds a crowd in under an hour. You might want to make a few extras!
Prep 45 Minutes
Total Time 45 Minutes
Servings 10

Ingredient List

  • 2 slices thick-cut bacon, chopped
  • 2 boneless beef rib eye steaks, 1 to 1 1/2 inches thick (about 12 oz each)
  • 2 tablespoons Montreal steak seasoning
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 2 cups shredded iceberg lettuce
  • 1/2 cup quartered cherry tomatoes
  • 1/3 cup ranch dressing
  • 3 green onions, thinly sliced
Advertisement
Advertisement
Recipe Continues Below

Preparation

  1. In 12-inch skillet, cook bacon over medium heat 7 to 9 minutes or until crisp. Using slotted spoon, transfer bacon to small bowl; set aside. Reserve skillet with bacon drippings.
  2. Coat steaks with steak seasoning. Return skillet to medium-high heat until hot. Add steaks to bacon drippings in skillet; cook 5 to 7 minutes on first side or until deep brown and steak releases easily from pan. Turn; cook 5 to 7 minutes longer or until browned and steaks reach desired internal temperature (145°F for medium).
  3. Transfer steaks to cutting board; cover with foil, and let stand 5 minutes. Slice very thinly; discard any pieces of fat and gristle.
  4. Meanwhile, heat taco shells as directed on package. Divide lettuce among taco shells. Top with sliced steak and tomatoes. Drizzle with dressing. Top with green onions and bacon.

Expert Tips

  • Add even more steakhouse wedge flavor to your Steakhouse Tacos by topping with crumbled blue cheese.
  • Grocery stores vary in the different cuts of rib eye steak they carry. If you can only find larger steaks, you can still make these Steakhouse Tacos. Purchase a thick (1.5-lb) steak and cut it in half to create the 2 (12-oz) steaks called for in the recipe.
  • If desired, you can substitute hearty, flavorful baby spinach in place of the iceberg lettuce.

Nutrition

  • 1 Taco Calories 220 (Calories from Fat 110);  Total Fat 12g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 50mg;  Sodium 620mg;  Potassium 200mg;  Total Carbohydrate 10g (Dietary Fiber 1g ,Sugars 0g);  Protein 18g
  • % Daily Value: Vitamin A 4%;  Vitamin C 0%;  Calcium 2%;  Iron 10%
  • Exchanges: 1/2 Other Carbohydrate;  2 1/2 Lean Meat;  1 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews

You may also like...

Advertisement