Tag Archives: Burritos

Tex Mex Enchilada/Burrito Bowl/Taco Salad

Like authentic Mexican foods, Tex Mex foods have also taken a whole new shape of their own. The true Tex Mex recipes are prepared with simple ingredients and always look like a fiesta on your plate, lol! I really enjoy the layering of the different ingredients and flavors. I am not really sure where burrito bowls and taco salads fall into the Tex Mex world, but it’s a fun recipe to prepare at home and makes for a great presentation. I mean how many times have you prepared some sort of taco filling with a side of rice and beans? The homemade edible flour tortilla bowl is a tasty bonus at the bottom of all those savory flavors. So instead of the usual, funny tasting store bought taco shell, why not try this recipe. Your friends and family will be impressed and they will enjoy a great homecooked meal. I would suggest preparing the bowls ahead of time so that you can have a quick weeknight meal ready to go.

Love my fun and tasty Tex Mex Foods! Beef Picadillo Burrito Bowl.
Love my fun and tasty Tex Mex Foods! Beef Picadillo Enchilada/ Burrito Bowl.

Tip~ If you are good at multi tasking, I would start the picadillo and rice while the flour tortilla bowls are baking. 

For Flour Tortilla Bowls
6 flour tortillas (7 to 8 inches in diameter), whole wheat or white.
Olive oil
4 to 5 inch glass bowls

Whole Wheat Baked Flour Tortilla Bowls

Whole Wheat Baked Flour Tortilla Bowls

If these were tasty with store bought tortillas, I could only imagine how tasty homemade tortillas will be! Next time!
If these were tasty with store bought tortillas, I could only imagine how tasty homemade tortillas will be! Next time!

For Picadillo
1 pound lean ground beef, chicken, turkey or pork
salt
pepper
garlic powder
cumin
1/2 cup white onion, diced
2 cloves garlic
1 serrano pepper, minced
1/2 cup red or green bell pepper diced
1 cup zucchini, diced
2 large roma tomatoes, chopped
1/3 cup water
1 teaspoon chicken bouillon granules
cilantro

Beef Picadillo with Zucchini
Beef Picadillo with Zucchini

For Rice
3 cups water
Chicken bouillon or chicken base to taste
1 cup long grain brown rice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 teaspoon pepper
Salt to taste
14 oz can pinto beans, drained and rinsed
1 jalapeño, minced
handful of finely chopped cilantro
Juice of 1 smal lime
*I added a pinch of turmeric to give it a little color. If using white rice you will only need 2 cups of broth. Read the directions on bouillon or chicken base for correct measurements to use.

Steamed Brown Rice w/ Pinto Beans, Cilantro, Lime and Jalapeño
Steamed Brown Rice w/ Pinto Beans, Cilantro, Lime and Jalapeño

You Will Also Need
3 cups of enchilada sauce
2 cups pepperjack cheese, shredded
4 cups shredded lettuce
1 cup diced tomatoes
1/3 cup sliced green onions
1 jalapeno or serrano sliced into thin rings
handful chopped cilantro
6 lime wedges
hot sauce

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with foil paper. Brush the tortillas on both sides with olive oil, place on a plate and heat in the microwave for a few seconds. Place 3 bowls on each baking sheet and lay a tortilla evenly over the top of each bowl. Gently push and shape the tortilla as best you can so it resembles a fluted bowl. Bake for 15 minutes. Gently pull tortilla up from bowl so it unsticks. Place back in oven, rotate the pan and bake for another 15 minutes. Remove from oven to cool.

2. Heat a skillet to medium/high heat. Add the ground meat, season with salt, pepper, garlic, cumin and oregano to taste and cook until nicely browned. Add the onion, garlic, serrano and bell pepper and cook for another 5 minutes. Add the chopped tomatoes to the blender along with 1/3 cup water and chicken bouillon. Blend until smooth and add to picadillo in the skillet. Stir well to combine reduce to a simmer and cook for 15 mintes.while the picadillo is cooking, bring 3 cups of water to a boil in a pot. Add in the zucchini and cook for another 10 minutes. Keep covered and set aside.

3. To the pot of boiling water, add the bouillon or chicken base, garlic powder, onion powder, pepper ans salt to taste. Gently stir in the rice, cover, reduce heat and cook until all of the liquid is absorbed. For brown rice, it could take 40 minutes or more. Once rice is done, fluff with a fork, add in the cilantro, jalapeño and lime juice. Cover until ready to serve.

4. Position rack in oven to the middle. Preheat broiler to high. In each bowl, add some rice, picadillo, enchilada sauce and shredded cheese to each bowl you are preparing. Place under broiler just until cheese melts. Garnish on top or serve on the side with lettuce, tomatoes, green onions, chile pepper slices, cilantro, hot sauce, crema, and lime. Yields 6 servings. Store unused flour tortilla bowls in a plastic storage bag for a few days.

I like to serve my green on the side and add a little at a time...
I like to serve my green on the side and add a little at a time…
This is my version of the taco salad, lol! Or just fill with salad, very tasty!
This is my version of the taco salad, lol! Or just fill with salad, very tasty!

Tex Mex Burrito/Enchilada/Taco Salad Bowl

Strip Steak Burritos

Who doesn’t love a warm burrito? A perfect. compact meal, all rolled up in a flour tortilla. Burritos should be warm,  so for me, any cold condiments or veggies can be served on the side. I am a California girl after all and the burritos I grew up with were strictly, beans, rice, meat and cheese…oh how I miss California some days…

Ingredients

For Steak
2 strips steaks (1 pound total)
*spices are all to taste
Salt
Fresh cracked pepper
Granulated garlic
Crushed red pepper flakes
Juice of 1 lime
Olive oil

Grilled Strip Steaks

Strips steaks are quick and easy to grill indoors or on the outdoor grill. The picture above is from this past summer’s grilling.

You will also need
1 cup refried beans
1 cup cooked rice

1 cup jack cheese, shredded
1 cup of your favorite salsa
4 flour tortillas for burritos 10 to 12 inches in diameter

Strip Steak Burritos

Directions

1. Season the steaks, to taste with the dried seasonings on both sides. Add the lime juice and then drizzle both sides with a little olive oil, set aside.

2. Preheat stove top grill pan or cast iron skillet to medium heat for 4 to 6 minutes. Cook the steaks for 4 minutes per side for medium rare in the middle. If you would like them more well done, add an an additional minute per side. Tent the steaks with foil paper for 5 minutes before slicing against the grain.

3. Warm the tortillas and fill each with 1/4 cup beans, 1/4 cup rice,  1/4 cup cheese, 1/4 cup salsa and sliced steak. Roll up tight and transfer to hot griddle. Drizzle or brush with a little oil and brown in preheated pan or griddle until slightly crispy on both sides. Serve right away.  Garnish with more salsa. Yields 4 servings.

Tips~ Burritos can me made a day ahead and reheated in a 350 degree oven for 30 minutes. Slice into quarters to serve as an appetizer.