Cajun Beef & Bean Burritos
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
Marinate: 30 Min.-2 Hr.
Prep Time: 20 Min.
Cook Time: 10 Min.
Marinate: 30 Min.-2 Hr.
What you need:
* 1 lb. boneless beef top sirloin or top round steak, cut 3/4-in. thick or flank steak
* 3/4 c. prepared tomatillo or regular prepared salsa, divided
* 1 pkg. (5-6.5-oz.) Cajun rice and bean mix
* 2 tsp. vegetable oil
* 1/2 tsp. salt
* 4 medium flour tortillas (10-in. diameter), warmed
* tomatillo or regular prepared salsa
* 3/4 c. prepared tomatillo or regular prepared salsa, divided
* 1 pkg. (5-6.5-oz.) Cajun rice and bean mix
* 2 tsp. vegetable oil
* 1/2 tsp. salt
* 4 medium flour tortillas (10-in. diameter), warmed
* tomatillo or regular prepared salsa
What to do:
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-in. thick strips. Place beef and 1/2 c. salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 min. to 2 hr.
2. Prepare rice and bean mix according to pkg. directions, using 1/4 c. less water and omitting oil or margarine; keep warm.
3. Meanwhile remove beef from marinade; discard marinade. Heat 1 tsp. oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-2 min. or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 tsp. oil and beef. Season with salt.
4. Return beef with juices to skillet. Add rice and remaining 1/4 c. salsa; cook and stir 1- 2 min. or until heated through.
5. Spoon 1 c. beef mixture evenly down center of each tortilla, leaving 1-1/2-in. border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.
* Cook's Tip: For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.
* Nutrition information per serving using top round.
* Recipe Courtesy of The Beef Checkoff
2. Prepare rice and bean mix according to pkg. directions, using 1/4 c. less water and omitting oil or margarine; keep warm.
3. Meanwhile remove beef from marinade; discard marinade. Heat 1 tsp. oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-2 min. or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 tsp. oil and beef. Season with salt.
4. Return beef with juices to skillet. Add rice and remaining 1/4 c. salsa; cook and stir 1- 2 min. or until heated through.
5. Spoon 1 c. beef mixture evenly down center of each tortilla, leaving 1-1/2-in. border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.
* Cook's Tip: For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.
* Nutrition information per serving using top round.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 545; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 61mg; Total Carbs: 66g; Fiber: 6g; Protein: 38g; Sodium: 1193mg;