Dine & Dash Cajun Beef Burritos - WDRB 41 Louisville News

Dine & Dash Cajun Beef Burritos

Cajun Beef and Bean Burritos

Makes 4 servings


1 pound boneless beef top sirloin or top round steak, cut 3/4 inch thick or flank steak

1/2 cup prepared tomatillo or regular prepared salsa

1 package (5 to 6.5 ounces) Cajun rice and bean mix

2 teaspoons vegetable oil

1/2 teaspoon salt

1/4 cup prepared tomatillo or regular salsa

4 medium flour tortillas (10-inch diameter), warmed

tomatillo or regular prepared salsa


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.

Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.

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.

Return beef with juices to skillet. Add rice & 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.

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 & left sides to center, overlapping edges. Serve with additional salsa, as desired.

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