Beef Recipes
Cajun Beef and Bean Burritos
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| Ingredients: |
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1 |
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pound boneless beef top sirloin or top round steak, cut 3/4 inch thick or flank steak |
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3/4 |
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cup prepared tomatillo or regular prepared salsa |
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1 |
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package (5-6.5 ounces) Cajun rice and bean mix |
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2 |
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tablespoons vegetable oil |
| 1/2 |
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teaspoon salt |
| 4 |
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medium flour tortillas (10 inch diameter), warmed |
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Instructions: |
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1. |
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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 refrigerate for 30 minutes to 2 hours. |
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2. |
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Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm. |
| 3. |
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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 is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt. |
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Return beef with juices to skillet. Add rice and 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through. |
| 5. |
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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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Makes 4 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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