Do you like steak, salsa verde, and tacos? Then you will definitely want to check out this delicious recipe. These salsa verde steak baked tacos can be made in about 20 minutes and are definitely not lacking in the flavor department!
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I love any type of salsa verde, and I’m always incorporating it into a lot of our meals. My favorite type of salsa verde is this roasted tomatillo salsa — it’s spicy, sweet, and delicious. I really should make it more often and just can it, so we can always have some on hand.
One of my favorite recipes that we’ve made using salsa verde are these salsa verde steak baked tacos. I know, it’s kind of a mouthful to say (especially if you’re eating a mouthful of them…haha, I know, I’m hilarious!), but they sure are delicious. We always buy meat from the discounted section at the store (hey, it hasn’t gone bad, and is great for freezer food storage), so we are usually really excited when we see steak over there. We used some steak we got from that discount section one day, and they worked perfectly for these tacos.
I feel like they have a lot of flavor and are somewhat unique. I’d seen baked tacos floating around Pinterest, and I thought these would be yummy. When I came up with the flavor profile, I couldn’t hardly wait to make them. I could almost taste them! And thankfully, they lived up to the hype I created in my head.
They really don’t take a lot of work and can really be made in about 20 minutes! Sounds like the perfect kind of meal to me. We really liked the added addition of spinach on top, and overall, these tacos are fresh and perfect for the summer. Too bad I didn’t have this up in time for Cinco de Mayo!
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Salsa Verde Steak Baked Tacos
- About half pound of steak, cut into bite sized pieces
- 1/2 cup salsa verde
- 1 cup cooked rice
- About 1/2 to 3/4 cup refried beans + 2 tablespoons Mexican crema
- 1 teaspoon cotija cheese per taco, so about 5 or 6 teaspoons
- 5-6 hard taco shells
- One lime
- Spinach leaves
- Preheat oven to 375 degrees
- Place cut steak bites into a skillet with salsa and cook until done. Set aside.
- Put refried beans into a sauce pan with crema and cook over medium heat until smooth, stirring occasionally
- Assemble as follows: Taco shell, refried beans, steak, rice, cotija.
- Place tacos in an oven safe dish and bake for about 7-10 minutes, or until shells start to brown
- Remove from oven and top each taco with a few squirts of lime juice and a few spinach leaves.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 464mgCarbohydrates: 30gFiber: 4gSugar: 2gProtein: 18g
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.
Becca from ItsYummi! says
Oh MAN, I’m drooling over these tacos! Pinned and Stumbled!
Thank you Becca! 🙂