I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either!
- 1 lb ground meat (whatever you’re into these days)
- 1 package of taco seasoning
- 1/2 sweet onion chopped
- 3 mini bell peppers chopped (or 1 regular bell pepper)
- 1 jalapeño chopped (seeded and deveined)
- 3/4 c water
- 16 oz Velveeta
- 1 can Rotel (drained)
- 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
- 1/2 c milk
- Garnishes like lettuce, tomatoes, and sour cream
1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start.
2. Now add your ground meat to the pan and cook until browned.
3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.
4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.
5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese 🙂
6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum!
These burritos are very yummy and use pretty much whatever cheap cut of beef you want for your steak. The marinade for the steak is easy and helps tenderize whatever cut of beef you decide to use for your steak. This steak I purchased was around $2 and is classified as “family steak” at my grocery store – whatever that means. So feel free to shop your clearance section to make these as pocket friendly as possible!
- Steak for burrito
- Italian dressing
- Lime juice from 1 lime
- Fajita seasoning
- Toppings for burrito like grilled veggies, cilantro lime rice, refried black beans, lettuce, tomatoes, sour cream, etc!
1. Take a large ziploc bag and place your steak in there and give it a few big squeezes of Italian dressing, the juice of one lime, and several dashes of fajita seasoning. Then allow the marinade to work for a minimum of four hours or even overnight.
2. If you’re planning on veggies, I used two sweet onions and ten of those sweet mini peppers sautéed with two tablespoons of butter, a drizzle of olive oil, salt and pepper. I cooked them for fifteen minutes over medium high heat, then added one chopped garlic clove and cooked for an additional five minutes.
3. For the steak, you can go outside and grill your steak, or if you live somewhere that going outside is terrible (like where I live), just cook your steak in your cast iron skillet inside. Drizzle a little oil in the pan, turn the heat up fairly high, and cook your steak to desired doneness. Personally, I like mine more of the rare end. That’s the beauty of cooking your own burritos!
4. Now start stuffing your burritos! I used whole wheat tortillas, refried black beans, cilantro lime rice, lettuce, tomatoes, grilled veggies, and sour cream. So delicious!!!