I love Mexican cuisine as much as Tex-Mex food. I mean, who would say no, right?! A bit of Texas with a bit of Mexico and you get an amazing combo bursting with flavor.

These beef taco bowls are just incredibly tasty. You can make it more spicy or mild. It is all how you prefer your food, that is why you have to taste.

Add a pinch of this and that until you reach your preference. I always say you can add more seasoning later, so add just a pinch or two and taste.

I love spicy food as well as my children but my husband does not. Well, he likes it a little, but not much.

I really hope that you all like this easy recipe. You can modify this one to meet your lifestyle requirements, such as low carb.

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I love serving this beef over cauliflower rice or in low carb tortillas, as well as making my lunch box into this amazing taco salad.

My family absolutely love this type of meals. Usually they add refried beans or even chili beans. Such a comfort food that most people just love, and it is really simople to prep.

You can even prep ahead, refrgirate and serve later. It is as simple as it sounds.

Yield: 4 Servings

Beef Taco Tortilla Bowls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This tasty Beef taco recipe is the closest to classic Tex-Mex Style version of tacos. It is easy and very delicious.

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Ingredients

• 1 pound (453g) Ground Beef 80/20
• 1 tablespoon Onion powder
• 1/4 tablespoon Garlic powder
• 1/2 tablespoon Chili powder
• 1 teaspoon dried Oregano
• 1 teaspoon Cumin
• 1 Tablespoon Adobo Sauce
• 1/4 cup Tomato Sauce
• Salt and ground black pepper to taste
• TOPPING OPTION:
• Cheddar Cheese, shredded
• Tomatoes, diced
• Shredded Lettuce
• Red Onion, diced
• Parsey or cilantro, chopped
• FRESH or pickled Jalapenos
• Sour Cream
• Guacamole or plain Avocado
• Taco Tortilla Bowls, shells or soft tortillas

Instructions

1. In a large skillet, brown ground beef sprinkled with seasonings over medium heat.
2. Remove as much grease as possible then stir in adobo and tomato sauce and lastly season with salt and ground black pepper to taste. Simmer over low heat for additional 5 minutes.
3. Serve immediately and with desired toppings.

Notes

You may serve beef in soft tortillas, taco shells or taco bowls.

Toppings are up to you. 

If you do not eat tortillas, you can serve this beef over rice or cauliflower rice. Or use Low Carb Tortillas

You may add beans or even refried beans.

You may even make your own bowls. Check out my Amazon Store for more details.

Please, comment and tag me if you make it. Or just post a pic on Instagram and tag me @sandraseasycooking so I can re-post. Make sure to use my hashtag #sandraseasycooking. Thank you, guys, for all your support!!!

Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done?

I am medium rare to a well-done type of person… or at least somewhere in between.

I desperately wanted to grill this one the other day or at least smoke it.

Well, the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.

The fragrant spices were perfect, and it tasted really tasty.

You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.

The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak.

It is just so delicious that I could eat it every other day.

I got to say that this method of cooking a steak is popularly called London Broil.

Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight.

Then you should be broiled under high heat and served by thinly slicing the meat across the grain.

I typically served it low carb for my family. Well, my kids had bread, of course. We are carb lovers after all.

However, my lovely husband and I enjoyed it with some oven-roasted ranch cauliflower cooked in steak dripping.

The other dish was sauteed cabbage in garlic Alfredo sauce, which was perfect. Needless to say, we inhaled this delicious meal.

If you follow Low-Carb Diet this meat is perfect. You can combine it with cabbage like I served my air-fryer ribs or cauliflower, maybe a bowl of greens.

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If you use my recipe to make this tasty Broiled Flank Steak, please tag me on Instagram. @sandraseasycooking

Yield: Serves 4 to 6

Broiled Flank Steak

Prep Time: 5 minutes

Cook Time: 15 minutes

Marinating Beef: 3 hours

Total Time: 3 hours 20 minutes

Tasty and easy recipe for Broiled Flank Steak

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Ingredients

• 1 1/2 to 2 pounds Flank Steak

For the marinade:

• 2 tablespoons Lemon Juice Lime juice, Vinegar, or similar acid for tenderizing the meat
• 2 tablespoons Olive Oil
• 2 Cloves Garlic grated or pressed in a garlic press
• 2 teaspoons Kosher Salt
• 1 tablespoon per side Grill/Barbecue Spices

Instructions

1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9×13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
2. Marinate for about 3 hours (it can marinate overnight in the fridge, covered). Cover the dish and place the steak in the fridge for at least 1 hour. Turn the steak occasionally maybe after minutes. If you leave it overnight try to flip after a couple of hours. 
3. Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
4. Drizzle the pan with oil and place the steak on.
5. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.
6. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.
7. Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it’s becoming too crisp on the edges.
8. This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
9. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.

Notes

Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.

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When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right?

Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me?

Not only that, I’ve made these incredibly delicious and I must add easy, cheese-stuffed meatballs.

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However, I cooked them in this equally incredible Little Italy in the Bronx Marinara, which I found very well stocked on the shelves in the pasta sauce aisle at my local Publix.

I got to tell you that this meal never lasts long on our table. With that being said, I always have to make extra because I love these meatballs in my sandwich the next day.

This is my family’s absolute favorite dish. The meatballs came out so perfect. Especially when you have Italian bread to mop up all that sauce. It is pure comfort food that I’ve been making for years.

This sauce is made with simple and wholesome ingredients. They use imported Italian tomatoes, no paste.

Therefore, it is gluten-free and let’s not forget that Little Italy in the Bronx sauce is actually made in small batches.

Little Italy in the Bronx sauces comes in multiple varieties available at Publix, of course.

You can find Marinara, Tomato Basil, Alla Vodka, Arrabbiata and Alfredo sauce.

In addition, with every purchase made a portion of the proceeds from the sale of Little Italy in the Bronx sauce.

Which is passionately devoted to the Belmont Business Improvement District, a local nonprofit organization.

These funds tremendously help wonderfully preserve the traditions of the area by enthusiastically promoting business development.

Click here for more tasty Italian inspired recipes.

As well as cultural programming, and streetscape improvements so that Little Italy in the Bronx can properly preserve its unique charm for future generations.

Little Italy Arthur Avenue in the Bronx is designated as one of the “great streets” of America by the American Planning Association.

It’s a global destination known around the world for its restaurants, handmade local and imported goods.

The authentic Italian culture that’s been passed down by generations of families. They have lived worked and shopped there for well over a century.

If you make my tasty Cheese Stuffed Meatballs, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.

Yield: Makes about 16 meatballs

Cheese Stuffed Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

EASY AND TASTY DINNER IDEA

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Ingredients

• 16 + pieces cheddar cheese cubed
• 2 lb. ground beef
• 1/2 cups Italian breadcrumbs
• 1-2 eggs
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• Salt and ground black pepper to taste and a generous pinch of each
• 1 tablespoon olive oil plus a drizzle to coat the skillet
• 1 jar 24 oz. Little Italy in the Bronx Marinara

Cheese For the sauce:

• 1 large egg beaten
• 8 oz. container ricotta cheese
• 1 cup mozzarella cheese shredded
• 2 ounces freshly grated parmesan cheese
• 1/2 tablespoon dried parsley
• Salt and ground black pepper to taste a good pinch of both

Instructions

1. Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
2. Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
3. In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
4. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
5. Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
6. Serve warm over pasta. Garnish with more herbs and parmesan, if desired.

Notes

Leftovers: Place in an airtight container and refrigerate for up to 5 days or freeze for a month.

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Disclosure: This is a sponsored conversation written by me on behalf of Little Italy in the Bronx.  The opinion is mine.