BONNIE'S BEEFY STEAK TACOS

BONNIE'S BEEFY STEAK TACOS image

Beefy Steak Tacos is a recipe we always make the day after we grill. It is a great way to use up that left-over steak. Easy to make, flavorful, and company worthy! The two textures of beef kicks it up a big notch! Enjoy!

Provided by BonniE !

Time 45m

Number Of Ingredients 21

Ingredients

1 1/2 pounds lean ground beef
1 1/2 cups of left-over grilled steak, small diced
1 cup of water
1 tablespoon a-1 sauce
1 tablespoon worcestershire sauce
1 teaspoon minced garlic
1/4 teaspooon cumin
taco seasoning to taste
salt and pepper to taste
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12 white or yellow corn tortillas
olive oil for frying
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top tacos with:
1 cup cheddar cheese grated
2 large tomatoes, diced
1 head romaine lettuce, cut fine
1 white onion, diced fine
2 tablespoons cilantro, chopped fine
guacamole, sour cream
la victoria green hot sauce to taste

Steps:

1. BEFORE YOU BEGIN: Do your prep work first and then it goes together really fast. I use a divided dish for the vegetables and cheese and then assemble the tacos after the tortillas are fried.
2. PREPARE INGREDIENTS: Wash the romaine lettuce. I cut it as fine as possible with a sharp knife, looks like it is shredded. Dice the onion fine. Dice tomatoes. Chop the cilantro fine, and mix with the tomatoes. Put the vegies and the cheese in the divided dish and set it in the refrigerator.
3. Grate the cheese. Dice the cooked steak into small pieces.
4. COOKING THE MEAT: You will need a large pan for the taco meat and steak and a medium pan to fry the tortillas. Place the ground beef in the pan over medium heat. When it starts to brown, I use a metal potato masher to make it all the same size. When the meat is lightly browned, add the taco seasoning mix, cumin, garlic, worcestershire sauce, A-1 sauce, and stir. Then add the salt and pepper and pepper flakes if you want it. Add one cup of water, stir, and let it simmer uncovered until the liquid is reduced. When it is reduced, add the steak. Adding it later keeps it from becoming tough. Keep it hot while you fry the tortillas. You can add a couple of spoons of water to keep it moist. Don't let it dry out (it is now ready to eat) . By the time the meat has reduced, you should have the taco shells fried.
5. FRYING THE TACO SHELLS: Fry the tortillas in hot oil, folding to make a shell until golden brown and then drain on paper towels. I cook the shells according to my family's preference. Some like them soft, others like them crispy. The boxed shells just don't taste the same to us.
6. When the shells are fried, assemble the tacos with the meat first, onion, tomato/cilantro mixture, lettuce and cheese, and taco sauce if desired. We like ours piled high with the vegies. Serve with guacamole and sour cream and a side of refried beans. Enjoy!