“Amburritos”– Cheap And Easy Steak Burritos

Amburritos (Cheap And Easy Steak Burritos)

Amburritos (Cheap And Easy Steak Burritos)

Rolled Amburrito!

Rolled Amburrito!

Do ya’ll have any idea how into burritos my kid is?  Like, OBSESSED.  If you ask him what he wants to eat, any time or any day, he will say, “A burrito.”  He does not care if it has bacon and eggs, or rice and beans– he wants one, yes please!  He takes the fandom way beyond the average child’s admiration for chicken nuggets and cheeseburgers, this burrito thing is a full-force *craving* for that kid.  All the time.

Of course I try and comply fairly often, I like burritos too, but dang, my “usual” way of doing things– pulling the meat on a rotisserie chicken or making seasoned ground beef– was starting to get tired, and how.  My wallet was also unwilling to vary much beyond the costs of these things and into the realm of buying an actual sirloin or two for legit “steak” burritos.  Yeah, I’d love to eat ’em, but let’s be realistic here.  That isn’t something I can wedge into every grocery budget.  And I knew that if I DID try and do that, there would be a very real fear that they would be so well-liked that the guys would want me to do that variant more often, and well… I just can’t.  Steak is too expensive, even if you are splitting it into five burritos.  And there is no way I could buy less than five burritos worth.  I know our requirements, at least.

Taco Seasoning And Cubed Beef

Taco Seasoning And Cubed Beef

Then one day I was making this dish for dinner– www.lovenestdesign.com/easy-no-peek-beef-tips/– a recipe I LOVE because it’s easy, cheap, low-prep, fairly healthy, and very satisfying.  I had a thought– what if I tweaked the veggies a little and added my much-loved taco seasoning? ( www.lovenestdesign.com/the-famous-taco-mix/) I decided I would try that soon.

Well, ya’ll, I can say:  there is nothing that makes a home cook feel more successful than taking two well-loved recipes that they developed themselves, and creating one, big, fabulous monster-dish out of them.  This combination of those two recipes has worked so well that we have now had burritos with beef prepared this way at least five times, and they get raves.  Pan and Fox always have two each.  (And these are no dinky little wraps!)  My husband, knowing that this is a recipe I fenagled myself, has created a portmanteau name= Amber+burrito, to describe them.  They are the “Amburritos.” I cordially invite you to go ahead and addict your family.  You can afford it.

Because of the low and slow moisture-filled cooking process, you get genuine, tender-steak flavor without the monetary implications.  It is the best of all worlds people, believe me.  Or better yet– don’t take my word for it, try them yourself!

Ready To Go Into the Oven

Ready To Go Into the Oven

So.  For this recipe you will need some of my “Walker Brand Can Of Scratch” Taco Seasoning Mix, the recipe for which can be found here–  www.lovenestdesign.com/the-famous-taco-mix/

I usually pre-mix about a mason jar’s worth of this seasoning blend because I use it for more than a few recipes, and I like having it on hand.  You could likely substitute a pre-packaged taco blend, but I really recommend you try my mix, its free of all kinds of ickies like sugar, msg, high sodium, etc.  I know we are full-on addicted to the spicy, earthy flavor, and we aren’t the only ones.

“Steak” Burrito Meat

* 1 lb. packet of beef stew meat cubes (the ones at my grocery tend to run around four and a quarter for a little more than a pound of meat here in Tennessee)
*  cooking spray
*  1 TBSP of flour (all-purpose is fine)
*  1 1/2 to 2 TBSP of taco seasoning blend, depending on how spicy you and yours like your foods (same link is listed above twice)
*  1 medium-sized sweet yellow onion, sliced into half-rings or strips
*  1 sweet bell pepper, sliced into long, thin strips (I prefer the red or orange to the green, but to each his own.  Use what you like.)
*  1 can of diced green chiles, undrained
*  2 tsp minced garlic
*  1 can of beef broth or 1 average beer (both are great, but the taste is a little different.  I would just choose a pilsner/ light beer, nothing too fancy required.  Also, I choose a broth that is low sodium/ no msg.)  You can use a cup of water if you must, but your gravy won’t be as rich.
*  pinch of kosher salt, depending on your liquid.  Broth is saltier than beer (or water, of course), so you decide.
*  Burrito makins’– large flour tortillas, rice, beans, shredded cheese, salsa, sour cream, cilantro, avocado– whatever you like on your burrito!

Preheat your oven to 325 degrees.

Piping Hot!

Piping Hot!

This is way easy.  If your beef cubes are kinda huge like my local Food City tends to make ’em, pop the package in the freezer for about ten minutes while you round up your other ingredients.  Then cut them into smaller, more bite-size chunks, throwing them into a greased/ sprayed casserole dish.  You don’t want an entire mouthful of only beef at any one time during burrito enjoyment, so really take the effort to get them pretty little.  I find that I can usually get four to six smaller pieces out of each one of my grocery’s chunks.  Sprinkle with the flour and taco seasoning, toss to coat.

Mix in your veggies, garlic, optional salt, and liquid;  top your dish tightly with aluminum foil and pop into a hot 325 degree oven.  When you take the dish out of the oven, uncover, stir carefully (be cautious here, this will be steamy-hot!), and then allow it to sit and cool/ thicken for ten or fifteen minutes while you round up your burrito toppings.  The final gravy will probably be more than you need for burritos, but if you opt to just make rice bowls, you will find that a little more gravy is better and it all works out.

Wrap in the largest flour tortilla you can find with your favorite ingredients, and enjoy!

(I would imagine this recipe would work well on low in a crock pot, but as my slow cooker is jacked, I have not tried it.)

***  Also, as this makes about six or seven burritos and we usually only eat five, I have taken to reinventing the remaining two portions into soup:  Leftover beef, more broth, water, leftover rice, and whatever extra garlic/ seasonings, beans, veggies you’d like to add.  (Corn, zucchini, carrots– all good!)  Topped with some shredded cheese and sour cream, served with cornbread, they like this almost as much as the burritos!  And could you get easier?!

 


Sep 25, 2014 | Category: Recipe | Comments: none | Tags: , , , , , , ,

 


Leave a Reply

You must be logged in to post a comment.