CAJUN BEEF & BEAN BURRITOS

Cajun Beef & Bean Burritos --
Lean Cut
  • Total Recipe Time: 25 to 40 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 inch thick or Flank Steak
  2. 3/4 cup prepared tomatillo or regular prepared salsa, divided
  3. 1 package (5 to 6.5 ounces) Cajun rice and bean mix
  4. 2 teaspoons vegetable oil
  5. 1/2 teaspoon salt
  6. 4 medium flour tortillas (10-inch diameter), warmed
  7. Tomatillo or regular prepared salsa

INSTRUCTIONS FOR CAJUN BEEF & BEAN BURRITOS

  1. Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  2. Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
  3. Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt.
  4. Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.
  5. Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.
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