Steak Tacos {in soft corn tortillas}

I know I've gone on before about my obsession love of authentic tacos.  I just can't get enough of them!  I have dreams of the ones we had in Mexico when I went with my Youth Group on a Missions Trip in 1999.  I've had a few tacos here and there (CO and NC) that come close too, but nothing is quite as good.  I've never quite been able to replicate them at home either...I'm not sure if it's that it doesn't taste as good at home or I just can't quite remember the combination of ingredients....but I just did come up with something that is just as good if not better than the memory! If that even makes sense...  So here it is:

Steak Tacos in Soft Corn Tortillas
1/2 lb. Steak*, marinate overnight with 1 T. Worcestershire Sauce, sprinkled paprika, salt and pepper
1 Small Onion, diced
1 Hot Pepper, finely diced (either Jalapeno or Serrano)
Cilantro, roughly chopped
Lettuce, shredded (I used romaine, but your favorite works!)
Corn Tortillas, preferably fresh

*whatever you have on hand, whatever you prefer or whatever you find a great deal on

1.  Take the steak that you marinated overnight and place it in a skillet on medium high heat. (I used my cast iron, but any will work)  Cook it about 2 minutes and then flip over and cook about 2 minutes.
2.  Put the steak on a cutting board and cut it up into small pieces.  Place back in skillet with diced onion and saute in a dash of oil until the onions start to go tender.
3.  Fill corn tortillas with shredded lettuce, steak/onion mixture and then top with peppers and cilantro.
4.  Serve immediately, and enjoy!  You can serve rice and beans along side to complete the meal.  Corn salsa, pico or other salsas would go well with these too!

These are so simple yet so yummy and healthy!  Yum-O! :)

Cheese and Onion Enchilada Casserole

Well, this is basically just like this recipe, without the meat.  I'll go ahead and write do what I did in case you don't want to go to that one!  This sure was good....my favorite type of enchiladas.  Yum.  :)

Cheese and Onion Enchilada Casserole:
~12 corn tortillas
~2 c. cheddar cheese, shredded
Small or Medium Onion, diced
Enchilada sauce (homemade, mix with added water, canned...)  :)
Optional:  peppers, like jalepenos

1.  Get your ingredients...and preheat oven to 350 degrees.

 2.  Start layering tortillas on the bottom of a square baking dish.

 3.  Sprinkle about 1/2 of the onions on the tortillas.

 4.  Then sprinkle about 1/3 of the cheese on the onions.

 5.  Repeat steps 2, 3 and 4.  Then add another layer of tortillas and top with the remaining cheese.

 6.  Get your sauce ready and pour over the top.  (Notice the lone pepper on the top of mine...it was to denote which side I had added some peppers to....so I wouldn't accidentally end up with it!)  :)

 7.  Bake at 350 degrees for 20-25 minutes.  (I baked mine a little closer to 30 and it was getting rather crispy on top...still tasted good, but the 20-25 would work better!  :)

 Cut and serve!  Enjoy!  :)