Steak 'n' Bacon Tacos

As I was standing in the kitchen beginning to prepare this dinner, the Coppertop Guy munched on some tortilla chips and asked me,

"Can you think of a savory food that would not taste better with bacon?"

I thought for a second, and said that I couldn't think of one.  And then he proposed that we add bacon to our dinner.  Our dinner of steak tacos.  It's your week, baby, why not?

This is a great way to use leftover chicken or steak.  Just cut it into small pieces, add some Mexican flavor, and you've got yourself some fantastic tacos.

I love to heat tortillas over an open burner.  You have to be quick, or you'll burn your fingers, but they get all scorched and hot and delicious that way.  Keep flipping every 5-10 seconds or they'll burn, and when they get blistered and hot, transfer them to a foil packet to keep them warm.

Steak Tacos

2 tablespoons olive oil
1 already-cooked lean steak, cut into small cubes
1/2 small can fire-roasted green chilies
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
salt and pepper to taste

Heat olive oil in a skillet over low heat.  Add cubed steak, chilies, and spices and toss until steak is warmed through.  You want to cook it as little as possible so it still retains its color and flavor.  Fill warmed soft corn tortillas with steak, and top with your favorite toppings.  If you're the birthday boy, that means sauteed red peppers, shredded cheddar cheese, and bacon.