Queso Steak and Elote Tacos

 

2 C. grilled or roasted corn

3 T. mayo

1 jalapeño, seeded if desired, and chopped

2 T. chopped fresh cilantro

1 T. lime juice

1/2 C. crumbled cotija or feta cheese

salt

Tacos

2-3 T. taco seasoning (homemade in notes)

1 lb. flank steak

1 1/2 C. shredded Mexican cheese blend

8 mini taco-size flour tortillas

8 hard taco shells

shredded lettuce, avocado, and limes, for serving

Queso

1 can RO*TEL

2 C. cubed pepper jack or Velveeta, melted

 

To make the street corn: mix all ingredients in a bowl. Season with salt. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love! Taco Seasoning: Mix 2 T. chili powder, 2 tsp. smoked paprika, 2 tsp. ground cumin, 2 tsp. garlic powder, 2 tsp. onion powder, and 2 tsp. salt.

 

Servings: 4
Serving Size: 2 tacos

Calories: 1091
Fat: 65 g
Fiber: 6 g
Protein: 61 g