Beef Vegetable Burritos Recipe

Be the first to write a review

Rate recipe

I made up this recipe after trying a similar dish in a restaurant.—Ronda Jordan, Silver Lake, Oregon

This recipe is:

Quick

[X]

Rate Beef Vegetable Burritos Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beef Vegetable Burritos Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

Ingredients

1 to 1-1/2 pounds boneless beef top round steak, cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/2-inch cubes
1 medium turnip, peeled and cut into 1/4-inch cubes
1 small onion, chopped
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, optional
1-1/4 cups Spanish rice
10 flour tortillas (8 inches), warmed
Salsa or sour cream, optional

Directions

In a large skillet, cook and stir beef, potatoes, turnip and onion in oil until meat and vegetables are tender. Season with salt, pepper and cumin if desired. Place about 1/2 cup beef mixture and rice down the center of each tortilla. Add salsa or sour cream if desired. Fold top and bottom of tortilla over filling and roll up. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 273 calories, 8 g fat (1 g saturated fat), 25 mg cholesterol, 605 mg sodium, 35 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Beef Vegetable Burritos in Country Woman September/October 1998, p35