Cheesy Steak Bacon Tacos Recipes

CHEESY STEAK & BACON TACOS

Shake up taco night with our Cheesy Steak & Bacon Tacos recipe. The addition of bacon makes all the difference in these Cheesy Steak & Bacon Tacos.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 7

Cheesy Steak & Bacon Tacos image

Steps:

Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Cut steak into smaller pieces as necessary to fit in skillet; sprinkle steak seasoning evenly onto both sides of steak pieces. Add to hot skillet; cook on medium-high heat 3 min. on each side or until evenly browned on both sides. (Meat will not be done.) Remove meat from skillet.
Add peppers and onions to skillet; cook on medium heat 3 to 4 min. or until crisp-tender, stirring frequently. Meanwhile, chop steak into pieces.
Add chopped steak to cooked vegetables in skillet; cook 2 to 3 min. or until done, stirring frequently. Remove from heat. Add bacon and cheese; stir until cheese is melted and mixture is well blended.
Spoon meat mixture onto tortillas; top with salsa. Roll up.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

Ingredients

4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
1 beef skirt steak (1 lb.)
1 tsp. steak seasoning
1/2 cup each finely chopped green peppers and onions
1/2 cup KRAFT Shredded Monterey Jack Cheese
8 corn tortillas (6 inch), warmed
1/2 cup TACO BELL® Thick & Chunky Salsa

CHEESY BEEF TACO DIP

Try this recipe for a warm, hearty snack with a bit of a kick. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only "utensil" you'll need to serve it with is a brimming bowl of tortilla chips. -Carol Smith, Sanford, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 10 cups.

Number Of Ingredients 10

Cheesy Beef Taco Dip image

Steps:

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

Nutrition Facts : Calories 127 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 332mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

Ingredients

2 pounds ground beef
1 large onion, finely chopped
1 medium green pepper, finely chopped
1 pound process cheese (Velveeta), cubed
1 pound pepper jack cheese, cubed
1 jar (16 ounces) taco sauce
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

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Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt and pepper. Set aside.
Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
Add the steak to the skillet with the bacon and cook, about 6 minutes. Now, stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tenderly cooked.
Finally, place the cheese all over the meat and wait until it starts melting. Remove skillet from heat and place a lid. Warm the tortillas and serve in tacos.

Cheesy Steak Bacon Tacos Recipes

CHEESY STEAK & BACON TACOS

Shake up taco night with our Cheesy Steak & Bacon Tacos recipe. The addition of bacon makes all the difference in these Cheesy Steak & Bacon Tacos.

CHEESY BEEF TACO DIP

Try this recipe for a warm, hearty snack with a bit of a kick. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only "utensil" you'll need to serve it with is a brimming bowl of tortilla chips. -Carol Smith, Sanford, North Carolina

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