Queso Steak and Elote Tacos
Every bite has just the right amount of melty cheese and CRUNCH...the quintessential summer taco!
Servings: 6
Calories: 587kcal
Ingredients
Elote
- 2 cups grilled or roasted corn
- 3 tablespoons mayo
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup crumbled cotija or feta cheese
- salt
Tacos
- 2-3 tablespoons taco seasoning (homemade in notes)
- 1 pound flank steak
- 1 1/2 cups shredded Mexican cheese blend
- 8 mini taco-size flour tortillas
- 8 hard taco shells
- shredded lettuce, avocado, and limes, for serving
Queso
- 1 can RO*TEL
- 2 cups cubed pepper jack or Velveeta, melted (see note)
Instructions
- 1. To make the street corn: mix all ingredients in a bowl. Season with salt. 2. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice.3. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese.4. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water. 5. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love!
Video
Notes
Taco Seasoning: Mix 2 tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons salt.
Queso: I use melty pepper jack, but it will not melt as nicely or as smooth as Velveeta.
Nutrition
Calories: 587kcal
