Cajun Beef & Bean Burritos

A mash up between Mexican and Cajun, this easy burrito uses jarred salsa and a package of Cajun rice and beans for a quick dinner!

  • 40
    min
  • 4
    SERVINGS
  • 543
    Cal
  • 37 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Cajun Beef & Bean BurritosTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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