"Two Steppin" Tacos
Back on the red dirt roads of Oklahoma, dinner meant gathering, sharing, and working with what you had. One summer night, with just half a pound of beef and a surprise delivery of pork from my uncle, Mom tossed both in the skillet, added smoky spices, and created a taco so good, I begged for thirds.
It wasn’t fancy—but it was bold, hearty, and full of Okie soul. That’s the story behind these Two-Steppin’ Tacos—where beef and pork dance together in every bite.


Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 10–12 street tacos (serves 4–5 hungry folks)
Equipment Needed
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Large cast iron skillet or heavy-bottomed pan
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Tongs or spatula
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Cutting board & sharp knife
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Tortilla warmer or clean kitchen towel
​Ingredients:
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The Meat Blend:
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½ lb ground beef (80/20 for flavor)
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½ lb ground pork (adds that juicy richness)
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1 small yellow onion, finely chopped
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3 cloves garlic, minced
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2 tbsp OFD taco seasoning blend (or your fave store-bought mix)
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½ tsp smoked paprika (for that backyard BBQ twist)
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¼ cup beef broth or beer (adds depth & keeps it juicy)
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Salt & pepper to taste
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Taco Shells & Fixings:
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10–12 small corn or flour tortillas (charred or warmed)
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1 cup shredded iceberg lettuce
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1 cup chopped tomatoes
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1 cup shredded Colby Jack or cheddar cheese
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½ cup sour cream or Mexican crema
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1 avocado, sliced or cubed
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¼ cup chopped cilantro
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Fresh lime wedges
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(Optional: pickled jalapeños, hot sauce, salsa verde)
Instructions
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Get That Sizzle Goin’
In a large skillet over medium-high heat, add a splash of oil and toss in the chopped onions. Cook until translucent, then stir in the garlic. -
Brown and Blend
Add both the ground beef and ground pork to the skillet. Break it up with a spatula and let it brown evenly. Once halfway cooked, sprinkle in your taco seasoning and smoked paprika. -
Juice It Up
Pour in the broth (or beer), give it a stir, and let it simmer until the meat is tender, juicy, and fully cooked—about 10 minutes. Season with salt and pepper to taste. -
Warm Those Tortillas
Heat tortillas in a dry skillet or open flame until soft with a little char. Keep them warm in a towel or tortilla warmer. -
Build It, Okie Style
Layer your taco like this:-
Tortilla
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Hearty scoop of beef & pork taco meat
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Shredded lettuce
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Chopped tomatoes
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Shredded cheese
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Sour cream or crema
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Avocado
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Cilantro
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A squeeze of lime
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Bring the Heat (Optional)
Hit it with your favorite hot sauce or salsa if you want to kick it up a notch.
Oklahoma Food Dude TIP:
Want to wow your crowd? Smoke your pork first or mix in leftover pulled pork. And for the ultimate Okie move—serve it with a side of baked ranch beans and a cold Cold Rush bourbon cocktail.
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