Steak And Potato Burrito 5fix Recipes

Steps:

• Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
• Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
• Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
• Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

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.

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.

Steps:

• Remove steaks from freezer and let thaw for at least an hour. The meat will be a lot easier to cut thin if partially frozen. To prepare steak, using a very sharp knife, cut steak at an angle into thin slices and then chop again into smaller pieces, sort of like stir-fry but smaller. Set aside for later use.
• Rinse red bell pepper, and cut into a coarse dice. Peel onion and chop into a coarse dice. Set aside.
• Prepare hash browns according to package directions, except break hash browns up rather than make into a patty. You want them to be nice and brown. When hash browns are done, remove from skillet and set aside.
• Add a tad bit of oil to the same non-stick skillet used to cook the potatoes. Sauté the chopped red pepper and onion together for 2-3 minutes or until the onion starts to caramelize. Add the chopped steak to skillet and continue to stir-fry until done, about 4-5 minute more. Return hash browns to skillet with meat, onions, and peppers and toss together over low heat until well incorporated.
• Remove lid from Cheez Whiz jar and heat in microwave for 45 seconds. Pour about half of the Cheese Whiz over steak and potatoes. Serve immediately.
• Recipe makes 4 - 6 servings.

Steps:

• In a large nonstick skillet, cook Simply Potatoes Shredded Hash Browns according to package directions.
• Meanwhile, In a separate skillet, cook Ground Beef thoroughly until meat is browned. Drain off any fat. Add Taco Seasoning and Cream Cheese. Stir ingredients together on low heat until Cream Cheese is melted.
• Spray a 9x9 inch square oven safe dish and layer first the Shredded Potatoes, second the Refried Beans, third the Beef mixture.
• Preheat oven to 375 degrees.
• Transfer dish to oven and bake for 20min.
• Serve warm with any chips of your choice.

Steps:

• Cook Simply Potatoes according to package directions.
• Meanwhile, in a small bowl, combine chipotle with mayo.
• Scramble the eggs: heat a non-stick pan over medium-low heat. Whisk eggs in a bowl. Add eggs to pan; allow to set for a minute, then slightly lift eggs with a spatula, allowing the liquid to run under the cooked portion. Repeat until eggs are completely cooked. Season with salt and pepepr and remove to a bowl.
• Spread chipotle mayo on each tortilla.
• Pile the eggs and potatoes on top of the mayo.
• Wrap up and enjoy!

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.

Steps:

• Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
• Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
• While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
• Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.