Steak and Potato Tacos 🌮 with Chimichurri and Queso Fresco

 Ingredients (serves 2)

Chimichurri 2 oz.

Grape Tomatoes 4 oz.

Potatoes 4 oz.

Queso Fresco 1 oz.

Seasoned Salt Blend 1/2 tsp.

Whole Wheat Taco Tortillas 6

Sour Cream 1 oz. 

Steak Strips10 oz.

Directions

Coarsely chop potatoes. Halve tomatoes. Combine tomatoes and chimichurri sauce in a mixing bowl. Separate steak strips into a single layer and pat dry.

Chimichurri sauce

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1/3 cup extra virgin olive oil

2 tablespoons red or white wine vinegar

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Mix all these ingredients in a food processor.

Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 30-60 seconds per side. Remove from burner. Wrap heated tortillas in a clean towel or piece of foil to keep warm. Reserve pan; no need to wipe clean. To heat in a microwave instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender. Add steak strips and seasoned salt. Stir often until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese, sour cream, and chimichurri tomatoes. 

Bon appétit!

Ground Beef Tastadas

 Ingrediants

Black Beans 1/2 cup

Corn 1/2 cup

4% or 7% Lean Ground Beef 8 oz

Green Onions 2

Lime 1/2

Green or Red enchilada sauce 3 fl oz

Tomato 1

Shredded Cheddar Jack Cheese 1/2 cup

Sour Cream 1 oz

Whole Wheat Tostada shells

Makes 6 Tastadas

Instructions

Prepare your ingredients. Chop the green onions, juice the lime, Cut the tomato small, drain the black beans and the corn.

Start the skillet or braiser and add a teaspoon of olive oil and add the meat. Cook until brown, about 3-4 min. Add white portion on the green onions and corn to the meat and combine. Stir occasionally for about 2 to 3 min. Add in black beans, a pinch of salt for flavor and combine. Stir in enchilada sauce, lime juice (keeping a tsp for lime crema) and half the tomato. Remove from burner. Top the mixture with the cheese then let it sit with the lid on until cheese melts should be just a couple min because everything is still hot. 

During the time that this is melting, mix the sour cream, about a tsp of lime juice, half of the green onions and a pinch of salt and pepper to make you Lime Crema.

Take your Tastada shells and scoop your mixture on top. Plate it. Add some fresh tomatoes on top with some green onions, a squirt of lime juice and some lime crema.

BON APPETIT!!!