Steak And Potato Burrito Recipes

STEAK AND POTATO BREAKFAST BURRITOS

Steps:

• For this recipe, leftover cooked potatoes or leftover steak works really well. Cut up the leftover potatoes and the slice the steak thinly. Instead of the steak, you can use cooked sausage, kielbasa, ham or other deli meat. You can also omit the meat and use other vegetables or mushrooms instead.
• If you are starting with raw potatoes, here is how to cook them.
• Cut the potatoes into cubes (about 1/2 inches, although you can cut them smaller or larger, whichever you prefer).
• Heat about 1 Tablespoon of oil in a skillet and then add the potatoes when the oil is hot. Cook the potatoes on medium heat for about 5-7 minutes. Add the chopped onion to the potatoes, season with salt and ground black pepper and keep cooking, covered on medium low heat until the potatoes are cooked through and fork tender, another 5-7 minutes, depending on how big you cut the potatoes.
• Add the white and light green parts of the green onion to the potatoes and set aside. Wipe out the skillet, you will be using it to scramble the eggs.
• In a large bowl, whisk the eggs until thoroughly mixed. Add 1/3 teaspoon of salt and 1/4 teaspoon ground black pepper.
• Add a 1 - 2 teaspoons more of oil (you can also use butter) and heat until shimmering. Pour in the mixed eggs and scramble on low heat until the eggs are mostly set but still just a little bit loose and a little bit shy of being completely cooked though. Since you will still cook the burritos when you fill them, the eggs need to be a tiny bit undercooked so they aren't too dry and overcooked when you will serve them.
• Assemble the burritos.
• Place about 1/4 cup of the cooked potatoes in the center bottom of a tortilla. Top with another 1/4 cup of the scrambled eggs, then with the steak and finishing with the cheese and the fresh herbs. Fold the sides over the filling and then with the sides folded in, use your thumbs to bring up the bottom of the tortilla. Roll it up tightly until you have a neat little burrito. Repeat with all the ingredients until you have all 8 tortillas filled.
• Store the filled burritos in the refrigerator for 3-5 days or in the freezer up to 6 months.
• To freeze the burritos, wrap each individual burrito in parchment paper and then plastic wrap or aluminum foil and then storing all the wrapped burritos in a freezer ziptop bag or an airtight container.

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 BEAN BURRITOS

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
• Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
• Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
• Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
• Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.

EGG 'N' POTATO BURRITOS

Steps:

• In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. , In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat. , Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.

ADDICTIVE SWEET POTATO BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
• Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
• Bake in the preheated oven until warmed through, about 12 minutes.

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 & 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.

STEAK AND POTATO NACHOS RECIPE BY TASTY

Steps:

• Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
• Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
• Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
• Let the steak rest for 10 minutes, then slice into cubes.
• In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
• Broil for five minutes or until the cheese is melted.
• Serve immediately with sour cream, salsa, green onions or any topping of choice.
• Enjoy!

CRISPY STEAK BURRITOS RECIPE

Steps:

• Season steak with salt and pepper.
• Heat olive oil over medium-high heat, then add steak, and cook until it reaches desired doneness. (I like mine slightly pink in the center, which usually takes about 3-5 minutes depending on how thick I slice my steak).
• Assemble by evenly distributing steak, rice, guacamole, pico, and cheese onto each flour tortilla. Fold up opposite sides, then the bottom, then and roll up entirely to enclose the filling.
• Heat a large non stick skillet over medium-high heat.
• Coat the top and bottom of the burritos with the nonstick cooking spray. Place burritos in the skillet, seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown.