Steak Tips Tacos
July 17, 2013
"I created this completely by accident while trying to use up ingredients before I move. I was all out of several taco making items, so I had to just make do with what I had in the house. I really liked how everything came together quickly and was so flavorful. I measured only the amount of meat, everything else is a guess and should be added to taste. I would have added some avocado slices if I had any in the house. Not authentic Mexican, just Mexican inspired. Prep time is also a guess - if you buy your meat already cut into tips, it will be faster."
- Serving Size: 1 (256.6 g)
- Calories 863.7
- Total Fat - 58.1 g
- Saturated Fat - 19.4 g
- Cholesterol - 110.8 mg
- Sodium - 522 mg
- Total Carbohydrate - 59.3 g
- Dietary Fiber - 8.7 g
- Sugars - 3.8 g
- Protein - 30.3 g
- Calcium - 192.6 mg
- Iron - 6.6 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.5 mg
Heat a large skillet over medium-high heat (adjust temp as needed).
Add butter; once the butter has melted, add the meat.
Season to taste with some salt, pepper, and garlic powder.
Toss and stir the meat until it is brown on all sides and is cooked to your liking; I prefer mine about medium rare, so no more than 5 minutes for mine).
Once the beef is cooked enough for your tastes, add the salsa and stir; remove from pan once the salsa is no longer cold, perhaps a minute or less.
Divide meat among 2 very large soft warm tortillas (or several smaller ones, if you prefer), then add lettuce, tomatoes, corn, cheese, etc to your tastes.
Drizzle with a small amount of buttermilk ranch on top of each, roll up or fold; enjoy.
Note: I warm my tortillas in the microwave just before serving.
Tips & Variations
No special items needed.