Zesty Philly Steak and Cheese Tacos
All the flavors of a philly steak and cheese kicked up a notch with green chiles and an enchilada cream sauce. Wrap it up in a tortilla and you have an awesome dinner ready to go on the table in under 30 minutes!
Servings 6 Taco Boats
Calories 346kcal
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 green bell pepper sliced
- 1 medium onion sliced
- ½ teaspoon kosher salt
- 4.5 ounces Old El Paso Diced Green Chiles
- 1 pound high-quality, sliced deli roast beef cut into ¼" strips
- ¼ cup sour cream
- ¼ cup Old El Paso Red Enchilada Sauce
- ½ lime juiced
- 1 package Old El Paso Soft Tortilla Taco Boats
- ¾ cups Monterrey Jack Cheese shredded
Instructions
- Heat vegetable oil over medium-high heat in a large skillet. Add peppers, onions and salt to the pan and cook, stirring frequently, until tender and starting to brown. Remove veggies from the pan, place in a bowl and set aside.
- Combine sour cream and enchilada sauce with lime juice in a small bowl and set aside.
- Heat pan once again over medium heat and pour chiles into the pan. Cook for one minute, stirring, and add roast beef. Continue to stir and cook for an additional 2-3 minutes or until beef is heated through. Stir veggies into the meat and remove from heat.
- Spoon meat mixture into taco boats, top with shredded Monterrey jack cheese and drizzle with the enchilada cream sauce.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 30g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1897mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 55.7mg | Calcium: 386mg | Iron: 3.5mg