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Build-Your-Own Burrito Board

Need a fun recipe that can feed a crowd without a lot of work? You’re looking at it! Our Build-Your-Own Burrito Board has something for everyone—seasoned steak and chicken, shredded cheese, refried beans, heaps of fresh vegetables and every topping under the sun.
Prep 45 Minutes
Total Time 45 Minutes
Servings 8

Ingredient List

Steak

  • 2 tablespoons vegetable oil
  • 1 beef flank steak (1 1/4 to 1 1/2 lb), trimmed of visible fat
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix

Chicken

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/4 cup water
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

Bowls and Tortillas

  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package

Beans and Cheese

  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans, heated as directed on can
  • 1 1/2 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1 1/2 cups from 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese

Toppings, as desired

  • Chopped avocado
  • Sliced jalapeño chiles
  • Shredded romaine lettuce
  • Chopped green onions
  • Chopped tomatoes
  • Chopped fresh cilantro leaves
  • 1 container (7 oz) Old El Paso™ Crema Mexicana
  • Guacamole
  • Pico de gallo salsa
  • 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
  • 1 bottle (9 oz) Old El Paso™ Zesty Ranch Sauce
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Recipe Continues Below

Preparation

  1. Heat oven to 400°F. Line rimmed baking sheet with foil.
  2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Brush both sides of flank steak with remaining 1 tablespoon oil, and rub all over with original taco seasoning mix, pressing to coat. Cook 1 to 2 minutes on each side or until brown. Place steak in foil-lined pan.
  3. Roast 13 to 17 minutes or until instant-read thermometer inserted in thickest part of steak reads 145°F (for medium). Remove from oven. Transfer steak to cutting board; cover with foil. Let stand 5 minutes. Thinly slice steak on the bias, against the grain. Place in bowl; cover to keep warm until ready to serve.
  4. Meanwhile, carefully wipe out skillet. Add 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until no longer pink in center. Stir in water and chicken taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Place in bowl; cover to keep warm until ready to serve.
  5. To serve, place steak, chicken, heated tortilla bowls and tortillas on board. Place refried beans, cheeses and Toppings in bowls; arrange on board. Top each burrito as desired.

Expert Tips

  • Like a lot of fresh toppings? Start prepping and chopping your vegetables ahead of time, so the burrito board is ready to serve as soon as the meats are cooked.
  • Make the burrito board your own by adding any of your preferred toppings, such as black beans, corn, chopped red onion, lime wedges and tortilla chips.
  • This Instant Pot® Cilantro-Lime Rice makes another great addition to a burrito board.
  • Want to stretch your food dollars? Replace the flank steak with 1 lb ground beef, then follow the cooking instructions on the back of our Old El Paso™ Original Taco Seasoning Mix.
  • Use Old El Paso™ 25% Less Sodium Taco Seasoning Mix to cut some of the salt but none of the flavor.
  • Up the veggies! Add in as much lettuce, tomato, salsa, avocados, onions and peppers as you want.

Nutrition

  • 1 Tortilla and 1 Bowl Calories 630 (Calories from Fat 270);  Total Fat 30g (Saturated Fat 14g ,Trans Fat 0g);  Cholesterol 120mg;  Sodium 1360mg;  Potassium 500mg;  Total Carbohydrate 45g (Dietary Fiber 4g ,Sugars 0g);  Protein 46g
  • % Daily Value: Vitamin A 6%;  Vitamin C 0%;  Calcium 35%;  Iron 30%
  • Exchanges: 2 1/2 Starch;  1/2 Other Carbohydrate;  2 1/2 Very Lean Meat;  1 1/2 Lean Meat;  1 1/2 High-Fat Meat;  2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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