Grilled Beef and Veggie Tacos

Prep:  30 Minutes
Total Time:  40 Minutes
Servings:  5

Ingredient List

  • 1/4 cup vegetable oil
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/4 teaspoon salt
  • 1 large red or yellow bell pepper, halved, seeds removed
  • 1 small yellow onion, peeled and cut in wedges
  • 1 lb boneless beef sirloin steak, 1 to 1 1/2 inches thick
  • 1 box (4.6 oz) Old El Paso™ Carb Advantage Taco Shells (10 Count), heated as directed on box
  • 3/4 cup shredded Monterey Jack cheese (3 oz)
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
  • 1/4 cup loosely packed fresh cilantro leaves

Preparation

  1. Heat gas or charcoal grill. In large bowl, mix oil, taco seasoning mix, and salt. Add bell pepper and onion; toss to coat. Remove from bowl, letting excess oil mixture drip off, and place on rimmed sheet pan or plate. Add steak; turn to coat.

  2. Place vegetables and steak on grill over medium heat (350°F to 400°F). Cover grill; cook vegetables 8 to 10 minutes, turning once, until softened and slightly charred. Transfer to cutting board. Let cool 5 minutes, then cut in bite-sized pieces. Cook steak 9 to 11 minutes, turning once, for medium-rare doneness (145°F internal temperature) or until desired doneness. Transfer steak to cutting board, and cover loosely with foil; let rest 10 minutes. Cut steak into thin strips across the grain; then cut strips into bite-size pieces.

  3. Divide steak among heated taco shells. Top with vegetables and cheese. Drizzle spicy queso blanco sauce over taco shells; top with cilantro.

Expert Tips

  • Nervous about losing your veggies through the grill grates? To gain confidence, spray heavy-duty foil with cooking spray and place on grates, then top with your smaller vegetables for more control. You won’t get quite the same char and flavor, and they may take longer to cook through, but you’ll also walk away with all of your precious grilled veggies.

  • If you prefer ribeye or New York strip, they both make great substitutions for the sirloin steak.

Nutrition

  • 2 Tacos Calories 460 (Calories from Fat 260);  Total Fat 28g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 65mg;  Sodium 780mg;  Potassium 360mg;  Total Carbohydrate 27g (Dietary Fiber 11g ,Sugars 2g);  Protein 25g
  • % Daily Value: Vitamin A 25%;  Vitamin C 40%;  Calcium 15%;  Iron 15%
  • Exchanges: 1 1/2 Starch;  1/2 Vegetable;  1/2 High-Fat Meat;  2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet