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Queso Steak and Elote Tacos Recipe

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These Queso Steak and Elote Tacos are loaded with juicy seasoned steak, creamy queso, and smoky Mexican-style street corn for a bold and satisfying meal. Perfect for weeknight dinners, Taco Tuesday, or casual entertaining, they’re packed with savory, creamy, and tangy flavors in every bite.

Ingredients

  • 1½ pounds flank steak or skirt steak
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 small corn or flour tortillas
  • 1 cup prepared queso cheese sauce
  • 2 cups corn kernels (fresh, frozen, or grilled)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder (for the elote)
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, then rub the mixture evenly over the steak.
  2. Drizzle the steak with olive oil and let it rest for about 15 minutes.
  3. Mix the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro in a bowl to make the elote topping.
  4. Heat a grill pan or skillet over medium-high heat and cook the steak for 4–6 minutes per side, or until it reaches your desired doneness.
  5. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.
  6. Warm the tortillas in a dry skillet or directly over a flame until soft and lightly charred.
  7. Spread a spoonful of warm queso onto each tortilla.
  8. Top with sliced steak and a generous scoop of the elote mixture.
  9. Garnish with extra cotija cheese, fresh cilantro, and a squeeze of fresh lime. Serve immediately.

Notes

  • Substitute grilled chicken or shrimp for the steak if desired.
  • Use pepper jack queso for a spicier variation.
  • Add sliced avocado, guacamole, pickled red onions, or jalapeños for extra flavor.
  • Replace cotija cheese with queso fresco for a milder taste.
  • Store the steak, queso, elote mixture, and tortillas separately in the refrigerator for up to 3 days.
  • Reheat the steak and queso separately and assemble the tacos just before serving for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/queso-steak-and-elote-tacos-recipe/