Best Steak And Potato Burrito 5fix Recipes

Steak and Potato Burrito image

Provided by Meg's Everyday Indulgence

Time 35m

Number Of Ingredients 7

2 cups frozen tater tots
1 lb. steak tips (or steak diced into bite-size pieces)
1 Tbsp. steak seasoning
1 Tbsp. olive oil
4 large burrito-size flour tortillas
Blue cheese dressing
Steak sauce

Steps:

Bake, fry or air fry tater tots according to package directions. Meanwhile, heat a large skillet over medium-high heat. Using paper towels, completely dry the steak tips then sprinkle with steak seasoning.
Add olive oil to hot skillet. Add steak tips to skillet and sear 1 minute per side. Remove from the skillet.
Lay out 4 large flour tortillas. Evenly divide the tater tots and steak among the tortillas. Drizzle with desired amount of blue cheese dressing and steak sauce. Fold up short sides then roll to close tortilla. Don't roll to tightly as the tots may tear the tortilla.

Steak and Potato Burrito #5FIX image

Provided by patty...

Categories Potato

Time 30m

Yield 4-6 burritos, 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes (diced potatoes with onion)
1 lb sirloin steak (sliced thin)
1 (1 1/4 ounce) package burrito seasoning mix
4 -6 burrito-size flour tortillas
1 cup shredded cheddar cheese (or your favortite)

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.

Nutrition Facts : Calories 560.2, Fat 29.2, SaturatedFat 13.1, Cholesterol 114.7, Sodium 679.6, Carbohydrate 36.3, Fiber 2.2, Sugar 1.5, Protein 35.9

Beef-and-Potato Burritos image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 15

1 large baking potato
2 tablespoons vegetable oil, such as safflower
3/4 pound ground beef
1 onion, chopped
1 jalapeno chile, finely chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro (optional)
1 lime, plus wedges for garnish

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.