STEAK BURRITOS
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. -Valerie Jones, Portland, Maine
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 339 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 816mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
BAKED STEAK BURRITOS
Make and share this Baked Steak Burritos recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
- Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
- Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
- Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Nutrition Facts : Calories 854.1, Fat 53.6, SaturatedFat 28.9, Cholesterol 188.5, Sodium 2219.8, Carbohydrate 46.4, Fiber 7.5, Sugar 7, Protein 46.5
STEAK AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
- Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
- Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
- Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
- Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.
EASY MINI BURRITOS
Easy Mini Burritos are packed with ground chicken, pinto beans, Pico de Gallo and flavorful Mexican rice. A classic burrito that is ready to show your tastebuds the next level. These Mini Burritos will leave you wanting more!
Provided by Alyssa Rivers
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, brown ground chicken along with chilli powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
- Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, pico de gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap Aluminum foil.
- Repeat the above steps with remaining ingredients.
- Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
- Serve cut in half along with extra salsa and sour cream.
BAKED STEAK BURRITOS
A spicy beef and bean filling is all bundled up in a south-of-the-border burrito.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
- Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
- Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
- Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Nutrition Facts : Calories 730, Carbohydrate 45 g, Cholesterol 165 mg, Fat 3, Fiber 4 g, Protein 44 g, SaturatedFat 22 g, ServingSize 2 Burritos, Sodium 1860 mg, Sugar 2 g, TransFat 1 1/2 g
MARINATED SKIRT STEAK BURRITOS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Add the black peppercorns, white peppercorns, coriander seeds, and pepper flakes to a saute pan over medium heat. Toast until they start to smell aromatic, about 1 to 2 minutes. Crush them in a mortar and pestle, or remove them to a cutting board and crush them with the bottom of a pan. Add the sugar and salt and toss to combine.
- Coat 1 side of each piece of steak with a scant layer of the peppercorn mixture. Turn them on the other side and repeat. Put the steak on a baking sheet or earthenware dish. Cover with plastic wrap and refrigerate for 1 hour to overnight.
- Put the onion slices in a glass bowl and gently pull them apart with your fingers until you have a lot of individual rounds. Add the red wine vinegar and sugar. Use your fingers to coat the onions with the vinegar. Press them down into the bowl and cover with plastic wrap. Set aside to marinate until ready to serve.
- Heat 2 cast iron skillets large enough to hold the steaks. Add 2 tablespoons of the oil to each pan. When the oil begins to smoke lightly, season the steak lightly with salt and use a pair of metal tongs to gingerly put the steaks in the hot oil. Cook over high heat, 2 to 3 minutes, on the first side. If the steak becomes overly brown, lower the heat slightly as it cooks. Turn the steak on the second side and cook 2 to 3 minutes. Remove the steak and allow it to "rest" on a flat surface, 10 minutes. Wipe out the skillets and use them to warm the tortillas, 1 at a time, over low heat. Alternatively, "char" the tortillas for a few seconds on an open flame.
- In a small bowl, combine the cherry tomatoes with the juice of 1/2 lime, salt to taste, and the picked cilantro leaves. Stir to blend and taste for seasoning.
- Preheat the oven to 250 degrees F.
- Slice the steak, against the grain, into thin slices. Put a tortilla on a flat surface. Arrange some of the meat, the tomato mixture, cheese and pickled onions in an even line in the center of the tortilla. Remember that the best tasting burritos are ones that have a mix of all the different flavors in the fillings in each bite. Fold the edges into the center and roll it up, pressing as you roll to help keep its shape. Keep it warm on a plate in the oven whole you roll the others. Remove the burritos from the oven and serve immediately.
FLANK STEAK BURRITOS
Get your protein from these meaty burritos. Black beans, avocado and steak slices team up are nicely seasoned with fresh cilantro, salsa and sour cream. -Rebecca Baird, Salt Lake Cty, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately.
Nutrition Facts : Calories 437 calories, Fat 16g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 594mg sodium, Carbohydrate 52g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
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