** Recipe from Betty Crocker **
* 1/2 c. 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
* 1 package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
* 2 c. shredded Cheddar cheese (8 oz)
* 3 medium green onions, thinly sliced (3 tablespoons)
* 1 can (10 oz) Old El Paso® enchilada sauce
* 1 c. 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.
* 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
* 1 package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
* 2 c. shredded Cheddar cheese (8 oz)
* 3 medium green onions, thinly sliced (3 tablespoons)
* 1 can (10 oz) Old El Paso® enchilada sauce
* 1 c. 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.
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