I tried quitting cold turkey once, it was pretty easy. Who likes eating cold turkey anyhow? Now, quitting hot bacon, that is a challenge! From burgers to Cherrios, bacon makes everything taste better! Well, maybe not Cherrios, but you know what I mean. They do, however, add a welcomed smoky crunch to my Queso and Bacon Shredded Beef Tacos! If you have never tried bacon on a shredded beef taco, you don’t know what you are missing!
I got this idea while eating at Qdoba the other day. I thought it was a little gimmicky at first, but I was won over on the first bite! Don’t waste your time debating whether or not it is authentic, it is delicious and that is all that matters!
I highly recommend using my Slow Cooker Mexican Shredded Beef as the recipe for the meat filling. Not only is it dead simple to make since you are merely dumping ingredients in the crock pot, it is a fantastic shredded beef taco filling! You are welcome to use another Mexican shredded beef recipe for the filling but just beware I get jealous easily. However, if you get the craving for more shredded beef dishes, try it in chili as well!
I always recommend heating your tortillas prior to serving them. They take on a whole new level of flavor when their exterior forms a lightly charred crust, while the inside stays delectably light. I throw them on my gas burner for a minute or so per side, but you can certainly place them in a cast iron pan as well to achieve the same results.
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.
Queso and Bacon Shredded Beef Tacos
- Flour Tortillas
- 2-3 lbs Shredded Beef
- 8 oz Bacon cooked and crumbled
- 1 Red Pepper sliced
- 1 Green Pepper sliced
- 1 tablespoon Queso per taco
- 1 tablespoon Pico de Gallo or Salsa per taco
- 1 tablespoon Chopped Cilantro per taco
- 1 tablespoon cooking oil
- Saute peppers and onions in oil until onions are tender and peppers are slightly charred.
- Lightly char the flour tortillas over a burner, or in a skillet.
- Add shredded beef to tortilla, roughly ⅓ cup or as desired.
- Top with a tablespoon of crumbled bacon.
- Top with tablespoon of queso and pico de gallo and sprinkle chopped cilantro on top.
- Serve immediately.
If you enjoyed my Queso and Bacon Shredded Beef Tacos recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Wow! These beef tacos look soooo delicious and I love how the pictures bring this wonderful dish to life. May have to make a few substitutions but thanks for sharing this great recipe nonetheless.
Fox Valley Foodie
Glad you like the post David. This recipe is perfect for customizing to fit one's tastes!
See? I keep telling anyone who will listen that bacon makes everything better. Including tacos. Trying this ASAP, since I've got bacon to use up!
Great idea, will try this recipe after Easter. And I've had bacon with cheerios. In a Chex mix type recipe. Keep up writing, I like your style.
Fox Valley Foodie
Well great, now I'm going to have to try bacon and Cheerios! 🙂