STEAK BREAKFAST BURRITO RECIPES

Name: Steak Burritos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 2 beef flank steaks (about 1 pound each); 2 envelopes reduced-sodium taco seasoning; 1 medium onion, chopped; 1 can (4 ounces) chopped green chiles; 1 tablespoon white vinegar; 10 flour tortillas (8 inches), warmed; 1 cup shredded Monterey Jack cheese; 1-1/2 cups chopped seeded plum tomatoes; 3/4 cup reduced-fat sour cream

STEAK BURRITOS RECIPE: HOW TO MAKE IT

Steak Burritos Recipe: How to Make It image

Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

2 beef flank steaks (about 1 pound each)
2 envelopes reduced-sodium taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup reduced-fat sour cream

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.

Nutrition Facts : Calories 339 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 816mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

STEAK AND EGG BURRITO | RECIPES | WW USA

Steak and egg burrito | Recipes | WW USA image

Begin your day with this Mexican-inspired meal. Complete with some salsa for dipping, this flavorful burrito is ready for the table in under 30 minutes. Burritos are so portable, this can be your new on-the-go favorite for breakfast on the go. Wrap your burrito in a layer of parchment, then aluminum foil to hold the heat until you have a minute to eat. Use leftover steak from the night before or swap in deli-sliced roast beef. Ground taco meat from a previous meal can also be warmed into this dish. Play with the vegetables to find different fresh combinations you like.

Provided by WEIGHTWATCHERS.COM

Categories Brunch,Breakfast

Total Time 28 minutes

Prep Time 18 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 spray(s) Cooking spray
6 large Egg white(s)
4 large egg(s) Egg(s)
0.5 medium Sweet red pepper(s) chopped
2 medium Uncooked scallion(s) sliced
0.75 cup(s) Fat free salsa divided
1 Tbsp Cilantro chopped
0.5 tsp Paprika
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
1 tsp Canola oil
4 medium Whole-wheat tortilla(s)
1 cup(s) Fresh baby spinach
6 oz Cooked lean and trimmed beef sirloin cut into bite-size pieces
0.25 cup(s) Reduced-fat shredded Monterey Jack cheese

Steps:

Preheat oven to 400°F. Spray small rimmed baking sheet with nonstick spray.
Meanwhile, beat egg whites and eggs in large bowl. Stir in bell pepper, scallions, 1/4 cup salsa, cilantro, paprika, and black pepper.
Heat oil in large nonstick skillet set over medium heat. Add egg mixture and cook until eggs begin to set, about 1 1/2 minutes; push egg mixture toward center of skillet to form large soft curds, cooking until eggs are just set, about 2 minutes longer.
Lay tortillas on work surface. Top with 1/4 spinach. Spoon 1/4 egg mixture along center of each tortilla; top with 1/4 beef and 1 tbsp Monterey Jack. Fold top and bottom edges of tortillas over, then roll up to enclose filling. Place, seam side down, on prepared baking sheet.
Bake until burritos are heated through and cheese is melted, about 5 minutes. Serve with remaining 1/2 cup salsa.
Serving size: 1 burrito with 2 tbsp salsa

Nutrition Facts : Calories 215 kcal

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Here's a burrito inspired by San Francisco's super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We've kept this home-style version a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend wrapping it in foil--the traditional way to serve it--so you can pick the burrito up and eat it without it falling apart, peeling back the foil as you go. Serve with a cold beer and vinegar-dressed slaw.
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STEAK BURRITOS RECIPE: HOW TO MAKE IT

Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
From tasteofhome.com
Reviews 4.4
Total Time 08 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 339 calories per serving

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.

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