Steak Potato Burrito Food

BEEF-AND-POTATO BURRITOS

Steps:

• Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
• Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
• Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
• Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

STEAK BURRITOS

Steps:

• Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

STEAK AND POTATO BURRITO #5FIX

Steps:

• Prepare Simply Potatoes according to package until browned.
• Remove potatoes from pan and set aside.
• Add steak strips to pan stir and cook until done, approximately 7 minutes over medium heat.
• Add Burrito seasoning packet according to directions.
• When thickened and right before serving return potatoes to pan and heat through.
• Fill tortilla shells with filling, top with cheese and wrap burrito style.
• ENJOY.

STEAK AND POTATO BURRITO

Steps:

• Bake, fry or air fry tater tots according to package directions. Meanwhile, heat a large skillet over medium-high heat. Using paper towels, completely dry the steak tips then sprinkle with steak seasoning.
• Add olive oil to hot skillet. Add steak tips to skillet and sear 1 minute per side. Remove from the skillet.
• Lay out 4 large flour tortillas. Evenly divide the tater tots and steak among the tortillas. Drizzle with desired amount of blue cheese dressing and steak sauce. Fold up short sides then roll to close tortilla. Don't roll to tightly as the tots may tear the tortilla.

STEAK AND POTATO TACOS WITH POBLANO CHILIES

Steps:

• Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
• Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
• While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
• Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

STEAK & POTATO BURRITO

Steps:

• Cut potatoes into thin wedges. Slice steak and green peppers into thin strips. Chop onion.
• Heat oil in skillet. Saute potatoes until lightly browned. Add steak to skillet and saute another 5 minutes. Add onions and peppers to skillet. Sprinkle taco seasoning in skillet, toss to coat. Saute until vegetables are crisp-tender.
• Put 1/8 of steak mixture into tortilla. Add cheese and sour cream to taste. Roll and eat.