A spicy beef and bean filling is all bundled up in a south-of-the-border burrito.
cup butter or margarine
package (1 oz) Old El Paso™ taco seasoning mix
lb beef boneless sirloin tip steak, cut into thin bite-size strips
can (16 oz) Old El Paso™ refried beans
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
cups shredded Cheddar cheese (8 oz)
medium green onions, thinly sliced (3 tablespoons)
can (10 oz) Old El Paso™ enchilada sauce
cup shredded Mexican cheese blend (4 oz)
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.
Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
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.
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 PER SERVING
Serving Size: 2 Burritos
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.