| 1/2 | cup butter or margarine |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 1 1/2 | lb beef boneless sirloin tip steak, cut into thin bite-size strips |
| 1 | can (16 oz) Old El Paso® refried beans |
| 12 | Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages) |
| 2 | cups shredded Cheddar cheese (8 oz) |
| 3 | medium green onions, thinly sliced (3 tablespoons) |
| 1 | can (10 oz) Old El Paso® enchilada sauce |
| 1 | cup shredded Mexican cheese blend (4 oz) |
Serve with...
Rio Grande Melon Salad
Total Time:
10 min
| 1. | Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain. |
| 2. | Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice. |
| 3. | Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend. |
| 4. | Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted. |
|
| Garnish with fresh cilantro. |
|
| Serve with fresh mango slices, melon slices or pineapple chunks. |
|
| This winning recipe was created by Becky Fuller of Westmont, Illinois, for a national recipe contest. |
Nutrition Information:
730 ( 390); 43g ( 22g, 1 1/2g); 165mg; 1860mg; 45g ( 4g, 2g); 44g 30%; 6%; 45%; 30% 3 ; 0 ; 0 ; 5 ; 3 3