Queso Steak and Elote Tacos

There’s something about a summer evening, the sun setting and the grill sizzling away, that just draws me to make Queso Steak and Elote Tacos. It’s a dish that perfectly encapsulates good times with family and friends. I remember the first time I prepared these tacos; the flavors burst in my mouth, each bite a celebration of vibrant ingredients. The creamy queso drizzled over the smoky, grilled steak paired with sweet and crunchy elote brings together the best of summer in one delightful package.

I can’t recall exactly when I decided to experiment with my tacos, but the motivation was simple: I wanted to impress at our backyard BBQ. The combination of flank steak marinated with taco seasoning and the vibrant street corn was an instant hit! It’s like a fiesta on a plate. The beauty of this dish goes beyond just taste; it brings everyone together to savor the moment and share stories while enjoying every delicious bite.

One of my favorite memories is the laughter and chatter that filled the air while everyone enjoyed their tacos. As we gathered around the table, the queso kept everyone reaching back for more, and the sweet corn added a unique twist that had everyone asking for seconds. That’s what makes Queso Steak and Elote Tacos such a special dish; it’s not just about the food, but the memories created around it.

This recipe is versatile, perfect for a casual dinner or a festive gathering. Whether you’re having a small get-together or a large celebration, these tacos are sure to steal the show. So, fire up that grill, gather your friends, and let’s make some unforgettable Queso Steak and Elote Tacos!

What Goes Into Queso Steak and Elote Tacos

When it comes to the ingredients for Queso Steak and Elote Tacos, each element plays a crucial role in crafting a dish that is both delicious and satisfying. The blend of savory flank steak, creamy queso, and sweet corn creates a harmonious flavor profile. The freshness of the cilantro and lime juice adds brightness, while the taco seasoning infuses the meat with a rich, spicy flavor that ties everything together.

• 2 cups grilled or roasted corn – This sweet and crunchy component adds a delightful texture to the tacos.
• 3 tablespoons mayo – It brings creaminess to the street corn mix.
• 1 jalapeño, seeded if desired, and chopped – Adds a kick of heat; adjust according to your spice preference.
• 2 tablespoons chopped fresh cilantro – Freshness that brightens the entire dish.
• 1 tablespoon lime juice – A splash of acidity to balance flavors.
• 1/2 cup crumbled cotija or feta cheese – Adds a salty, creamy touch to the street corn.
• salt – To taste, enhancing all the flavors.
• 2-3 tablespoons taco seasoning (homemade in notes) – Infuses the steak with a savory spice blend.
• 1 pound flank steak – The star of the tacos; it’s flavorful and tender when cooked right.
• 1 1/2 cups shredded Mexican cheese blend – Melts beautifully in the oven for cheesy goodness in every bite.
• 8 mini taco-size flour tortillas – The base for our delicious filling.
• 8 hard taco shells – For added crunch and texture.
• shredded lettuce, avocado, and limes, for serving – Fresh toppings that add color and flavor.
• 1 can RO*TEL – For a zesty kick in the queso.
• 2 cups cubed pepper jack or Velveeta, melted (see note) – Ensures a creamy, melt-in-your-mouth queso.

Queso Steak and Elote Tacos Instructions

Making Queso Steak and Elote Tacos is a fun and engaging process. I love how every step brings the dish to life, from seasoning the steak to melting the cheesy queso. Let’s dive into the delicious details!

1. To make the street corn, mix together the grilled or roasted corn, mayo, chopped jalapeño, cilantro, lime juice, and crumbled cotija in a bowl. Season with salt to taste, ensuring the flavors pop. The combination will create a creamy and zesty mixture that’s perfect for topping your tacos.
2. Next, for the tacos, rub the flank steak all over with the taco seasoning and a drizzle of oil. Preheat your grill or skillet over medium-high heat. Once hot, grill the steak for about 5 to 8 minutes per side until lightly charred and medium-rare. The meat should be beautifully browned on the outside while remaining tender and juicy on the inside. Allow the steak to rest for 5 to 10 minutes before slicing it into thin strips.
3. While the steak rests, preheat your oven to 400° F. Place the mini flour tortillas on two baking sheets. Evenly divide the shredded Mexican cheese blend between each tortilla. Bake them in the oven for about 3 to 5 minutes until the cheese is melted and gooey.
4. Add the hard taco shells into the center of each cheesy tortilla, pressing one side into the melted cheese. Bake for an additional 2 to 3 minutes until the shells are crispy. This step ensures every bite is a delightful crunch.
5. Now, let’s make the cheesy queso. In a small skillet over low heat, combine the cubed pepper jack or Velveeta with the can of RO*TEL. Stir often until melted, which should take around 5 minutes. If the queso seems too thick, add a splash of water to reach your desired consistency.
6. Finally, it’s time to assemble the tacos! Start by arranging the sliced steak into each shell. Generously top with the street corn mixture, then spoon over the melted queso. Serve immediately with any toppings you desire such as shredded lettuce, avocado, and lime. Each bite should burst with flavor, combining the smoky steak, creamy queso, and sweet corn together.

Customization Ideas

When it comes to making Queso Steak and Elote Tacos, there are endless opportunities for customization. I love getting creative with my toppings and ingredients! Here are some ideas to inspire you.

• Storage: Store any leftover steak and corn mixture in an airtight container in the fridge for up to three days. This makes for perfect meal prep!
• Freezing: If you have too much steak, you can freeze it in portions. Just make sure to let it cool before transferring to a freezer-safe bag.
• Pairing: Serve with a refreshing side salad to balance out the richness of the queso and steak. A simple lime vinaigrette works wonders.
• Spice it Up: Add different types of cheeses, like pepper jack for added spice, or even a mix of cheeses for depth of flavor.
• Vegetarian Version: For a vegetarian take, substitute the steak with grilled mushrooms or a hearty bean mixture. It’s equally satisfying!
• Seasonal Veggies: Incorporate seasonal vegetables like diced bell peppers or roasted zucchinis into your street corn for added flavor and nutrition.
• Flavor Boosting: Consider marinating your steak overnight with lime juice and spices to infuse it with even more flavor.

What to Serve Alongside Queso Steak and Elote Tacos

Pairing the right sides with Queso Steak and Elote Tacos can elevate your meal experience. Here are some fantastic ideas for serving these delicious tacos:

• Mexican Rice: A side of fluffy Mexican rice is a perfect complement. Its subtle flavor balances the boldness of the tacos.
• Refried Beans: Creamy refried beans add a rich texture and are a traditional pairing with tacos. They can be served on the side or even spread in the taco.
• Pico de Gallo: Fresh pico de gallo brings a zesty kick that enhances the flavors of the tacos while adding a refreshing crunch.
• Chips and Salsa: Start off the meal with crispy tortilla chips and a side of vibrant salsa. It’s a perfect starter that gets everyone in the mood for tacos.
• Grilled Vegetables: A medley of grilled zucchini, bell peppers, and onions adds a healthy touch that complements the smoky flavors of the steak.
• Guacamole: You can’t go wrong with creamy guacamole as a side or topping. It adds richness that pairs beautifully with the queso.
• Seasonal Salads: A light salad with seasonal greens and a citrus dressing refreshes the palate and balances the richness of the tacos.

FAQ

Conclusion

The Queso Steak and Elote Tacos are not just a meal; they are an experience filled with flavor and fun. Each bite brings together the smokiness of the steak, the sweetness of the corn, and the creaminess of the queso for a truly memorable dish. I encourage you to gather your ingredients and give this recipe a try. You won’t regret it! It’s a fantastic way to celebrate summer and create wonderful memories with loved ones.

Queso Steak and Elote Tacos

The ultimate comfort food for summer gatherings, Queso Steak and Elote Tacos are a delicious blend of smoky steak and sweet, crunchy elote, topped with creamy queso. This easy weeknight dinner is sure to satisfy your cravings and impress your guests—make it tonight!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups grilled or roasted corn
• 3 tablespoons mayo
• 1 jalapeño seeded if desired, and chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 cup crumbled cotija or feta cheese
• salt to taste
• 2-3 tablespoons taco seasoning (homemade in notes)
• 1 pound flank steak
• 1 1/2 cups shredded Mexican cheese blend
• 8 mini taco-size flour tortillas
• 8 hard taco shells
• shredded lettuce, avocado, and limes for serving
• 1 can RO*TEL
• 2 cups cubed pepper jack or Velveeta (see note)

Equipment

• Oven
• Baking Sheet
• Blender
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. To make the street corn, mix together the grilled or roasted corn, mayo, chopped jalapeño, cilantro, lime juice, and crumbled cotija in a bowl. Season with salt to taste, ensuring the flavors pop. The combination will create a creamy and zesty mixture that’s perfect for topping your tacos.
2. Next, for the tacos, rub the flank steak all over with the taco seasoning and a drizzle of oil. Preheat your grill or skillet over medium-high heat. Once hot, grill the steak for about 5 to 8 minutes per side until lightly charred and medium-rare. The meat should be beautifully browned on the outside while remaining tender and juicy on the inside. Allow the steak to rest for 5 to 10 minutes before slicing it into thin strips.
3. While the steak rests, preheat your oven to 400° F. Place the mini flour tortillas on two baking sheets. Evenly divide the shredded Mexican cheese blend between each tortilla. Bake them in the oven for about 3 to 5 minutes until the cheese is melted and gooey.
4. Add the hard taco shells into the center of each cheesy tortilla, pressing one side into the melted cheese. Bake for an additional 2 to 3 minutes until the shells are crispy. This step ensures every bite is a delightful crunch.
5. Now, let’s make the cheesy queso. In a small skillet over low heat, combine the cubed pepper jack or Velveeta with the can of RO*TEL. Stir often until melted, which should take around 5 minutes. If the queso seems too thick, add a splash of water to reach your desired consistency.
6. Finally, it’s time to assemble the tacos! Start by arranging the sliced steak into each shell. Generously top with the street corn mixture, then spoon over the melted queso. Serve immediately with any toppings you desire such as shredded lettuce, avocado, and lime. Each bite should burst with flavor, combining the smoky steak, creamy queso, and sweet corn together.

Notes

• Taco Seasoning: Mix 2 tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons salt.
• Queso: I use melty pepper jack, but it will not melt as nicely or as smooth as Velveeta.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.