Bacon Ranch Jalisco Tacos
These easy Bacon Ranch Jalisco Tacos are loaded with chorizo, crispy bacon, and onions. A Mexican-American fusion you are sure to love!
Recently I overheard a man in a restaurant say, “There is a time and a place for bacon.” I think he was referring to what he felt was a misuse of bacon in a trendy dessert.
It made me wonder about my bacon experimentations… I have never put boundaries on my bacon usage. Is it possible there are actual limits to appropriate bacon inclusion?
After a long moment of pondering, I came to the conclusion that, No.
More bacon is always a good thing.
Any plain dish is elevated by bacon, even some desserts.
If an ingredient works, it works. Even if that ingredient is crispy pork fat.
So today’s recipe Bacon Ranch Jalisco Tacos is a shout-out to bacon lovers worldwide. I feel you.
Bacon belongs everywhere.
Even in tacos.
These quick easy tacos are filled with a mixture of chorizo, crispy bacon, and sautéed onions. The hot meaty magic is then topped with fresh cool pico de gallo, sour cream, and Old El Paso Taco Sauce.
So what exactly is a Jalisco style taco?
Well, that can be a little hard to define… Generally “Jalisco style” Mexican dishes are fresh, fast, and inexpensive, however the one true standard I’ve seen again and again is Steak and Chorizo Jalisco Tacos with grilled onions. That is what I’m using as inspiration today.
Here I’m swapping out the steak for bacon, because it goes so well with crunchy zesty Old El Paso Bold Ranch Stand ‘n Stuff Taco Shells.
The combination of bacon, zippy ranch flavor, chorizo, and onions in this Bacon Ranch Jalisco Tacos recipe is to die for.
They are super fast to make, loaded with flavor and texture, and topped with fresh pico de gallo and sour cream.
What’s not to love?
Taco night is back starting this week!
Bacon Ranch Jalisco Tacos
- Preheat the oven to 350 degrees F and bake the Old El Paso Bold Ranch Stand 'n Stuff Taco Shells as directed on the package, so they are extra crispy.
- Meanwhile, place a large skillet over medium high heat. Remove the chorizo from the casing and place it in the skillet. Saute for 3-4 minutes, breaking the chorizo apart with a wooden spoon. Then add the chopped bacon and saute with the chorizo another 3-5 minutes until the bacon is red and crispy.
- Remove the chorizo and bacon and drain on a paper towel lined plate. Pour most of the grease into a glass jar, to keep for cooking or throw out later, leaving only 1-2 teaspoons of grease in the pan. Then saute the onions in the pan until just softened, 3-4 minutes. Then mix into the bacon and chorizo.
- To assemble the tacos, scoop the bacon mixture evenly into the ranch taco shells. Top with fresh pico de gallo, sour cream, and taco sauce. Serve warm.
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Disclosure: This post is sponsored by Old El Paso. All taco-loving opinions are my own.