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.
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.
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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 tbsp Queso per taco
- 1 tbsp Pico de Gallo or Salsa per taco
- 1 tbsp Chopped Cilantro per taco
- 1 tbsp 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 1/3 cup or as desired.
- Top with a tbsp of crumbled bacon.
- Top with tbsp of queso and pico de gallo and sprinkle chopped cilantro on top.
- Serve immediately.
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