Ribeye Tacos with Sauteed Zucchini, Tomatoes, and Corn
Ingredients
- 1 TBS olive oil
- 1 ½ lbs thinly sliced sirloin (I buy precut)
- 2 bell peppers, color of choice
- 1 sweet onion
- 1 TBS taco seasoning
- Tortillas of choice
Optional toppings
- Shredded lettuce
- Cotija or shredded mexican cheese
- Salsa
- Avocado
Side Dish
- 2 medium zucchini
- 1 cup cherry tomatoes
- 1 cup frozen corn
- 2 cloves minced garlic
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
Directions
- Heat olive oil over medium heat in a large skillet.
- Cut steak into bite size pieces and add to the skillet. Season with taco seasoning
- .While the meat starts to cook, cut up your onion and peppers in thin strips.
- Once meat is mostly cooked (about 5 minutes max) remove it from the skillet and set aside. Add peppers and onions to the same skillet. Add 1 TBS of olive oil if needed and cook over medium high heat for 10 minutes (stir occasionally)
- While peppers and onions cook, dice zucchini. Heat 2 TBS olive oil in a medium skillet, add zucchini, tomatoes, and corn to the hot skillet. Add minced garlic and seasonings. Cook on medium high heat for about 10 minutes.
- While veggies are cooking, prepare tortillas and toppings of choice
- AFter peppers and onions have cooked for about 10 minutes, add the steak back into the skillet and mix everything together well.
- Add desired toppings- I did shredded iceberg lettuce, cotija cheese, salsa and avocado!
- Enjoy!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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