Baja Beef Tacos

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Baja Beef Tacos

Baja Beef Tacos
2 tbsp. McCormick Ancho Chile Pepper
2 tsp. garlic salt
1 tsp. ground cumin
1 tsp. oregano leaves
1 lb. skirt steak
8 Corn Tortillas
1 (8- oz.) block Jack cheese cut into 16 equal slices
1 1/2 cups canned pinto beans rinsed and drained
1 cup Raley's Fresh Produce Pico de Gallo
1 cup guacamole
Prep time: 20 minutes,
Stand time: 30 minutes,
Cook time: about 20 minutes

1. Stir together dry seasonings in a small bowl. Sprinkle
over both sides of skirt steak and let stand for 30
2. Grill over medium heat for about
5 minutes on each side.
3. Remove from grill and let stand for
5 minutes, then chop into small, bite-size pieces; set
aside and keep warm.
4. Cook each tortilla in a large skillet, or griddle over high
heat for about 15 seconds on each side. Place 2 pieces
of cheese in the center of each tortilla and place in a
large skillet. Cook over medium heat for about 1 minute
or until cheese is melted.
5. Remove from skillet and top with a spoonful of beans,
meat, salsa and guacamole.

Makes 8 servings.
Wine Suggestion
Plungerhead Zinfandel - This Lodi/Sonoma Zin is new to our stores – just in time to add a burst of intense berry and spice flavors to our tasty tacos.


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The recipe doesn't sound like what shows in the picture...what's up with that?

Comment Number: 4903


do you have a gluten free department?

Comment Number: 4904


@Bobll - you can find gluten-free items in our Natural Foods department with special blue "gluten free signs"

Comment Number: 4905