- 2 slices thick-cut bacon, chopped
- 2 boneless beef rib eye steaks, 1 to 1 1/2 inches thick (about 12 oz each)
- 2 tablespoons Montreal steak seasoning
- 1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ blue corn taco shells
- 2 cups shredded iceberg lettuce
- 1/2 cup quartered cherry tomatoes
- 1/3 cup ranch dressing
- 3 green onions, thinly sliced
Step 1 In 12-inch skillet, cook bacon over medium heat 7 to 9 minutes or until crisp. Using slotted spoon, transfer bacon to small bowl; set aside. Reserve skillet with bacon drippings.
Step 2 Coat steaks with steak seasoning. Return skillet to medium-high heat until hot. Add steaks to bacon drippings in skillet; cook 5 to 7 minutes on first side or until deep brown and steak releases easily from pan. Turn; cook 5 to 7 minutes longer or until browned and steaks reach desired internal temperature (145°F for medium).
Step 3 Transfer steaks to cutting board; cover with foil, and let stand 5 minutes. Slice very thinly; discard any pieces of fat and gristle.
Step 4 Meanwhile, heat taco shells as directed on package. Divide lettuce among taco shells. Top with sliced steak and tomatoes. Drizzle with dressing. Top with green onions and bacon.
NutritionCalories 220 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 50mg; Sodium 620mg; Potassium 200mg; Total Carbohydrate 10g (Dietary Fiber 1g); Protein 18g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 10% Exchanges: 1/2 Other Carbohydrate, 2 1/2 Lean Meat, 1 Fat Carbohydrate Choices: 1/2
Expert TipsFor even more steakhouse wedge flavor, top tacos with crumbled blue cheese.
Grocery stores vary in how they prefer to cut their rib eye steaks. If you can only find larger steaks, don’t fret. Purchase a thick 1 1/2 lb steak, then cut it in half to make the 2 (12 oz) steaks called for in the recipe.