Ingredients
Mexican Beef Alambre with Bacon
- 16 Ounces Farmer John Low Sodium Bacon, Diced Small16 Ounces
- 2 Pounds Top Sirloin Steak or Taco Meat, Diced Small2 Pounds
- 1 Tablespoon Meat Seasoning1 Tablespoon
- 1 Teaspoon Garlic Powder1 Teaspoon
- 1 Teaspoon Black Pepper1 Teaspoon
- 2 Green Bell Pepper, Sliced Thinly2
- 1 Onion, Sliced Thinly1
- 8 Ounces Oaxaca Cheese or Pepper Jack Cheese, Shredded8 Ounces
- 1 Pack Yellow Corn Tortillas1 Pack
Sides
- Cilantro, if desired
- Onions, if desired
- Salsa, if desired
Instructions
Place diced steak in a bowl. Season meat with spices and black 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 turn light brown around the edges. At this point, you can remove some of the fat if you prefer.
Add the steak to the skillet with the bacon and cook about 6 minutes. Stir in the cut onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tender.
Finally, place the cheese all over the meat and wait until it starts melting. Remove skillet from heat and top with a lid. Warm the tortillas and serve with tacos.
Enjoy with corn tortillas along with the cooked meat, cilantro, onions, and salsa.
