Ingredients
1 pack bacon
½ lb chorizo
1 ½ lb rib eye steak, thinly sliced (any thin cut of steak cut into chunks will work)
1 onion
3 bell peppers
1 tbsp carne asada seasoning
1 tbsp garlic powder
1 tsp black pepper
Salt to taste
½ cup chihuahua cheese
Tortillas
Directions
Step 1
Chop the package of bacon into 1 inch chunks, add to a large skillet on medium heat. Cool until crispy, about 7-10 minutes. Drain onto paper plate, remove most of the bacon fat.
1 pack bacon
Step 2
To the same skillet, add the chorizo and break it up into pieces. Cook for 5-7 minutes. Set aside onto same plate with the bacon.
½ lb chorizo
Step 3
Get your thinly sliced steak and cut it up into 1 inch pieces. I’m using a thinly sliced rib eye, thin sliced chuck steak, or get steak/beef that is already sold in bite size pieces.
1 ½ lb rib eye steak, thinly sliced (any thin cut of steak cut into chunks will work)
Step 4
Add the cut up steak to the same pan on medium high heat, season with carne asada seasoning, garlic powder, black pepper & salt to taste. Cook for 5 minutes.
1 ½ lb rib eye steak, thinly sliced (any thin cut of steak cut into chunks will work)
1 tbsp carne asada seasoning
1 tbsp garlic powder
1 tsp black pepper
Salt to taste
Step 5
Add a chopped onion & three chopped bell peppers, mix and cook for another 5 minutes.
1 onion
3 bell peppers
Step 6
Return the cooked bacon & chorizo back into the pan, mix to combine. Cook together for another 5 minutes.
Step 7
Sprinkle the cheese all over the meat in the skillet, reduce heat to low, cover with a lid & let the cheese melt.
½ cup chihuahua cheese
Step 8
Once melted, you can make tacos and top them with your favorites salsa/crema/lime/etc.
