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
Preparation
- Heat oven to 400°F. Line rimmed baking sheet with foil.
- 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.
- 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.
- 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.
- 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