RIO GRANDE BEEF BURRITOS
From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.
Provided by iris5555
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease 9-inch square baking pan.
- Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
- Add chiles and peppers and stir until heated through.
- Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
- Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat.
- Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
- Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
- Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
- Spoon remaining pepper mixture over tortillas.
- Sprinkle with 1/2 cup cheese.
- Bake uncovered until cheese melts, 5 to 10 minutes.
Nutrition Facts : Calories 1274.4, Fat 81, SaturatedFat 35.8, Cholesterol 211.8, Sodium 2566.6, Carbohydrate 76.6, Fiber 6.6, Sugar 8.2, Protein 61
RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS
Categories Milk/Cream Garlic Onion Sauté Quick & Easy Steak Bell Pepper Tortillas Monterey Jack Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
- Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
CAFE RIO COPYCAT STEAK MARINADE RECIPE
This Copycat Cafe Rio Steak Marinade is the BEST steak marinade you will ever try. It's incredibly easy to make and only takes a few simple ingredients you probably already have on hand.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a medium tupperware container or re-sealable bag, whisk together your honey, soy sauce, lemon juice, ginger and garlic.
- Add in your steak, and mix until coated.
- Marinade for at least 30 minutes (sometimes I'll even let it sit overnight for great flavor).
- Grill over medium heat until steak pieces reach desired doneness.
Nutrition Facts : Calories 430 kcal, Carbohydrate 20 g, Protein 35 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 621 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
BURRITO GRANDE, OVEN BAKED
Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up.
Provided by libragay42
Categories Savory Pies
Time 1h45m
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
- Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
- After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
- Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
- Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
- Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.
EL GRANDE BURRITO RECIPE
Check out this delicious El Grande Burrito Recipe. Beans, cheese, tomatoes and lettuce all come together in this simple El Grande Burrito Recipe.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Brown meat in large skillet on medium heat; drain. Stir in salsa, peppers and water. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.
- Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
- Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.
Nutrition Facts : Calories 630, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1400 mg, Carbohydrate 62 g, Fiber 10 g, Sugar 6 g, Protein 30 g
BEEF BURRITOS
Enjoy these hearty beef burritos for dinner - ready in 30 minutes. Perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In two 1-quart saucepans, heat beef and refried beans separately over medium heat 2 to 5 minutes, stirring occasionally, until hot. Warm tortillas as directed on bag.
- Place about 1/4 cup of the beef on center of each tortilla. Spoon about 2 tablespoons beans onto beef. Top with 1/4 cup of the lettuce, 3 tablespoons tomatoes and 2 tablespoons cheese.
- Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1 g
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RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS RECIPE | …
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- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. DO AHEAD:Can be assembled 2 hours ahead. Cover with foil and refrigerate. Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
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