Beef Vegetable Burritos Recipe

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Beef Vegetable Burritos Recipe

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I made up this recipe after trying a similar dish in a restaurant.—Ronda Jordan, Silver Lake, Oregon
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 273 calories, 8g fat (1g saturated fat), 25mg cholesterol, 605mg sodium, 35g carbohydrate (1g sugars, 1g fiber), 16g protein.

  • 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
  1. 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.
Originally published as Beef Vegetable Burritos in Country Woman September/October 1998, p35

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