Had an idea the other day to combine the three the things that are most important in my life, bacon, steak, and tacos. I felt it was time to upgrade the modern day taco by adding weight and adding protein. In the process I created the Reed Rothchild Super Taco that I call “The Steakco”
The giant steak pictured below is going to be our “soft” taco shell. Since it was so big, I feared that it would tear apart while cooking or even worse, while eating. To ensure that the steak stays together, I kept it together by weaving bacon through it by cutting tine slices in it and weaving the bacon through. This holds it together and gives you a bacon treat while eating it. It’s also good while cooking it because the while the bacon cooks in the oven, the grease will drip down letting the steak cook in bacon grease.
- 1 large steak
- Ground Beef
- Bacon (thick cut)
- Taco seasoning
- Chili powder
- Garlic seasoning
- Shredded Mexican 4 cheese
- Sour Cream
Put in 1 table spoon of chili powder and dump the entire packet of seasoning on to the ground beef. Chop up a couple strips of bacon then put it in the pan to let cook for a few minutes before putting the ground beef in. chop and stir until the beef is crumbled.
I put the steak in for 40 minutes at 350 degrees.
Lather up the sour cream.
The final product
I bet you think I tackled this beast in 10 minutes. Well, I ate about a quarter of it and my body shut itself down. There I was sitting there in my living room laid out as if someone broke into my house and shot me. Missed the entire first half of the Ravens/Broncos playoff game. It taste amazing though!
Have any food ideas you want me to try out? Send your best to the Head of Rothchild FB page.