RANCH SALSA BURRITO STACK'EMS

Ranch Salsa Burrito Stack'ems image

Provided by Ashley Dawkins

Time 50m

Number Of Ingredients 17

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TO MAKE THE BURRITO INGREDIENTS
1 1/2 lb beef, stir fry sliced
1 pkg taco seasoning
1/3 c water
1/2 yellow pepper, cut into strips
1/2 red pepper, cut into strips
1/2 white onion, cut into strips
THE SIDES
1 pkg spanish rice
5-6 lettuce leafs, chopped
RANCH SALSA
2 Tbsp ranch dressing
4 Tbsp salsa
TO MAKE THE SHELLS
pkg large tortillas
garlic salt
cupcake tin

Steps:

1. Preheat your oven to 300* and cut your tortillas into circles by using a cookie cutter or a large glass. I used the rim of a coffee mug. Make sure that your circles are bigger than the circles of your cupcake tin. Press the tortilla into the mold and place in the oven for 25 minutes. I was able to get 5 circles out of one large tortilla.
2. With the remaining bits of tortilla, I sliced up and sprinkled with a dash of olive oil and a couple sprinkles of the left over taco seasoning and garlic salt. I then put them on some tin foil and put them in the oven with the shells.
3. Put the beef slices into a deep fry pan and cook about half way through. While this is cooking start making your Spanish rice per directions on package.
4. When the beef is half cooked turn to low and WITHOUT draining add the peppers, onions and half the package of taco seasoning. Let this cook slowly while your rice is cooking. Also add the 1/3 cup of water.
5. Mix up the ranch salsa, it is 1 tablespoon of ranch to 2 tablespoons of salsa.
6. Stuff a shell with rice and then a dollop of the ranch salsa. Take another shell and put the beef and veggie mix in it with some lettuce, another helping of ranch salsa and you can top with the tortilla strips you also baked. Stack the beef stuffed shell on top of the rice shell, it should stick nicely.
7. Serve with an ice cold Margarita and enjoy!!
8. *These are fun because you can bite into them together or you can take them off in layers!!*