Autumn Steak And Butternut Squash Tacos
When National Taco Day falls in October, you need to get creative sis! We needed a delicious Fall taco recipe that was low calorie and easy to make. Look no further my friends. This entire recipe took me about 30 minutes to make (and about 2 minutes to eat but oh well). It's tasty, easy and festive. If you follow my recipes, I think by now you know I love to put together dishes can be easily made with other ingredients. This is certainly one of those! Feel free to have fun with it. Throw in some pomegranate seeds. Add a creamy avocado sauce. Anything goes!
Ingredients
- 1.5 lbs Sirloin Steaks, Trimmed and Cubed
- 1 Package Taco Seasoning
- 2 Cups Butternut Squash, cubed
- 1 7 oz can Mexicorn
- 1 7 oz Can Black Beans
- Salsa, for dressing
- 6 Corn Tortillas
Instructions
- Heat your oven to 400 degrees. Add your cubed butternut squash to a sheetpan. Drizzle about 1 tbs of olive oil and season with some salt lightly. Mix well.
- Roast your squash for 25 minutes.
- While the squash is cooking, add some non stick spray to a pan over medium high heat.
- Once the pan is hot, add your cubed steak. Add your taco seasoning and 1/4 cup of water. Mix well.
- Cook to your desired liking. For medium, cook for about 8 minutes max.
- In a small sauce pan set over medium heat, add the corn and black beans. Combine well.
- Once your squash is done, heat your tortillas up in the microwave for 15 seconds or until soft.
- To build your taco, first add the steak. Top with the squash, spread some of the corn and bean mixture and finish with your favorite salsa.