STEAK BURRITOS

Ingredients:

1/2	kg	MONTEREY BREAKFAST STEAK, sliced into thin strips
3	tbsp	store bought taco seasoning
2	tbsp	cooking oil
1 (150 g)	pc	white onion, sliced
2	cup	cooked brown rice
3/4	cup	store bought salsa mild
1/2	cup	corn kernels
1 (20 g)	stalk	cilantro (wansoy), use tender leaves
5	pc	12 inch flour tortillas
1 (160 g)	pack	MAGNOLIA CHEDDAR CHEESE, grated

Sauce

1

cup

sour cream, kept chilled

Procedure:

Mix beef with taco seasoning. Marinate for 10 minutes.
In a pan, sauté onion and beef in batches until cooked through. Set aside.
Combine rice, salsa, corn and cilantro.
On each flour tortilla, arrange 1/2 cup rice mixture, 1/5 portion of beef and cheese. Wrap sides and snuggly roll. Wrap in aluminum foil. Serve with sour cream.

Makes 5 servings.

(Yield: 2-1/2 cups rice mixture/1/2 cup per serving)

Tip/s:

Make your own taco seasoning by combining 1 tsp onion powder, 2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp pepper.
Soak brown rice before boiling to increase tenderness.
Add black beans or refried beans or use cabbage or lettuce.
This recipe can be done ahead and kept frozen. Wrap in foil and cling wrap. Store in freezer bags. Thaw in the ref and heat without foil in a pan or reheat in the oven in its foil packaging set to 350oF for 30 minutes.

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