Mexican Beef Alambre
A savory mix of tender chopped beef, colorful bell peppers, and sweet onions, smothered under a thick blanket of gooey, gooey melted cheese.
35 min
Easy
Mexicana
2 servings
The story behind
I always make this when I miss the buzzing energy of Mexican taco spots. I remember sitting at a crowded table, watching the cooks chop everything at lightning speed on the flat-top grill. This dish gets its unique name from 'wire' because it originally started out as skewered shish kebabs, but turning it into a skillet stir-fry made it so much better for making tacos! It’s the absolute best comfort food for a casual late lunch or a Friday night dinner. Grab some warm tortillas, your favorite spicy salsa, and pair it with a crisp, ice-cold lager beer or a refreshing hibiscus iced tea to cut through the rich cheese.
Instructions
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1Render the chopped bacon in a large skillet or skillet over medium-high heat until it starts getting crispy.
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2Toss in the diced onions and bell peppers, sautéing for about 3-4 minutes until they are tender-crisp.
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3Add the chopped beef to the pan, season generously with salt and pepper, and cook for 5 to 7 minutes until cooked through but still juicy.
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4Stir all the meat and veggies together, then spread the shredded cheese evenly over the top.
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5Cover the pan with a lid for 2 minutes over low heat until the cheese is completely melted and bubbling. Garnish with cilantro and serve hot.
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