More and more, I am cooking Mexican dishes, even though our set of bathroom scales sends out a mighty objection each following morning. I guess the stuff is so good that it makes me eat more, that and a 10-inch tortilla has 250 calories. Last week, I made some Steak Burritos and they were really good.
I had already decided to do meat burritos – usually with ground meat – but I saw a pack of thinly shaved steak in the meat counter and bought it. A great choice.
I began by tossing several slivers of steak in a red hot skillet with a little olive oil, flipping them once, removing and starting another batch. When I had finished browning all the steak pieces, I added them back to the skillet along with 2 packs of taco seasoning dissolved in a cup of water. While the meat and seasoning were at work, I cooked a small box of Knorr Mexican Rice browned in butter, according to directions, and added 1 cup of frozen corn as the rice began to absorb the liquid. Next, I combined the rice and corn with the steak and let it cook down a bit.
Now for the burrito part. I used 10-inch tortillas, added about a cup of steak mixture to each burrito, topped each with a 1/3 cup Fiesta Blend cheese, tossed into the oven for a few minutes, and polished them off with a topping of sour cream and guacamole.
And I gained a pound and a half the next morning – but it was worth it.
Steak Burritos
1 lb. thinly shaved steak
2 T olive oil
2 pck. Taco seasoning
1 box Knorr Mexican Rice
2 T butter
1 C frozen corn
10-ich tortillas
Guacamole and sour cream to taste