Description
This mild, authentic recipe for beef taco topping is an adaptation of a favorite recipe from a local restaurant in Las Cruces, New Mexico. The steak you use may vary according to what’s available and cost-effective at your local grocery. We divide this dish into several meals by refrigerating the beef and vegetable mixture and cooking the bacon fresh each time.
Ingredients
- 8 slices bacon
- 1 tablespoon olive oil
- 1 onion, diced
- 1 tablespoon minced garlic
- 4 jalapeno peppers, seeded and chopped
- 1 ½ pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 32 corn tortillas
- 4 roma (plum) tomatoes, diced
- 1 (8 ounce) package shredded Monterey Jack cheese
Instructions
- Place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate
- reserving grease in the skillet. Crumble the bacon strips once cool.
- Meanwhile
- heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion
- garlic
- and jalapeno peppers; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Increase the heat to medium-high
- and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink
- 10 to 12 minutes. Drain off any excess liquid.
- Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef
- and stir until thoroughly combined. Keep warm over low heat.
- Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan
- and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla
- then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side
- 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 8