Place uncooked brown rice, water, and 1 tablespoon taco seasoning in a microwave-safe bowl. Microwave according to package directions. Stir in salsa. Set aside.
Our quick recipe for beef steak burritos come together in 30 minutes. Making them the perfect lunch or quick dinner.
Servings and Ingredients
|1 c. Hy-Vee instant brown rice, uncooked|
|1 c. water|
|1 (1.25-oz.) Hy-Vee taco seasoning mix|
|½ c. Hy-Vee thick and chunky salsa|
|1 tbsp. Hy-Vee canola oil|
|1 (14-oz.) pkg. Hy-Vee frozen shaved beef steak, thawed|
|8 Hy-Vee burrito-size flour tortillas|
|1 c. Hy-Vee no-salt-added black beans, rinsed and drained|
|1 c. Hy-Vee shredded Cheddar cheese|
|Desired toppers, such as: chopped tomato, jalapeno, avocado, and/or torn greens|
Things To Grab
- Microwave-safe bowl
- Medium skillet
- Meat thermometer
- Paper towels
Heat canola oil in a medium skillet over medium heat. Add thawed shaved beef steak and remaining taco seasoning to skillet. Cook until no pink remains in the meat (165 degrees).
Wrap tortillas in damp paper towels. Microwave on HIGH at 30-second intervals until warmed through.
Divide rice mixture, black beans, beef mixture, and shredded cheddar cheese among warmed tortillas. Add desired toppers, such as chopped tomato, jalapeno pepper, avocado, and/or torn greens. Fold in tortilla sides then roll tightly. Cut in half and serve.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 45mg
- Sodium: 1190mg
- Total Carbohydrates: 53g
- Protein: 21g