Steak Tacos With Homemade Pico de Gallo | Heavenly Baked Beans

Prep time: 30 minutes Cook time: 10 minutes

per serving: 496 calories; 37 grams protein; 28 grams total fat; 3 grams fiber; 10 grams saturated fat; 22 grams carbohydrates; 101 mgs cholesterol; 310 mgs sodium; 13 WW points plus

Kid Friendly

Steak Tacos With Homemade Pico de Gallo


1.5 pounds flank steak

12 6-inch corn tortillas

1 tablespoon olive oil

4 beefsteak tomatoes

1/2 red onion

3 tablespoons fresh cilantro chopped

1 serrano chile cut in half and seeded

3 tablespoons lime juice

1 teaspoon coarse salt


1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon coarse salt

3/4 teaspoons chili powder

1 teaspoon garlic powder


Lightly pulse the tomato, onion, chile, and cilantro in a food processor. Add the lime juice and salt and pulse once more. Let the salsa sit at room temperature for an hour, if possible.
Heat the grill to medium-high heat.
In a small bowl, combine the ground pepper, cumin, a dash of salt, the chili and garlic powders.
Cut the steak in to 2-3 sections and lightly coat each steak with olive oil. Season the steak evenly with the rub and let stand at room temperature for a few minutes. Stack 6 tortillas on top of each other and wrap them in foil. Repeat with the rest of the tortillas.
Grill the steaks for 5-7 minutes for medium rare, turning once or twice. At the same time, heat the tortillas on the upper rack or heat them on the grate without a burner on underneath for about 5 minutes.
Let the meat rest on a cutting board for a few minutes and cut the meat against the grain into thin slices. Serve the meat in the tortillas and top with the salsa. NOTE: if you have time, freeze the meat for about 30 minutes and slice the meat, it will be easier.

Heavenly Baked Beans


4 bacon slices

1 white onion coarsley chopped

1 tablespoon dry mustard

1.5 teaspoons dried thyme

3/4 cups ketchup

1/2 cup apple cider vinegar

1/4 cup dark molasses

1/4 cup water may need more

1 bay leaf broken in half

2 15-ounce cans navy beans

1 15-ounce can butter beans rinsed and drained


Preheat oven to 350 degrees.
Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.
Add onion to drippings in pot and sautée until almost tender, about 5 minutes. Add dry mustard and thyme and stir one minute. Mix in ketchup, vinegar, molasses, cup water, bay leaf and the beans. Season with salt and pepper.
Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf to serve.