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Beef Fajita Melt Burrito

By Land O'Lakes®, Inc Serves: 12
Beef Fajita Melt Burrito
  • Beef Fajita Marinade

    INGREDIENTS

    • 1.5 cups lime(s), juice of (fresh)
    • 12 oz Peak Fresh Produce® Onion(s) (minced)
    • 2 Tbsps. Contigo® Pepper(s), Chipotle in Adobo Sauce (chopped)
    • 2 Tbsps. Peak Fresh Produce® Garlic, Clove(s) (minced)
    • 2 Tbsps. Roma® Chili Powder

    INSTRUCTIONS

    Stir together lime juice, onion, chipotle peppers, garlic and chili powder in hotel pan or bowl. Add steak pieces; cover. Refrigerate, stirring occasionally, for 6 to 8 hours.

  • Beef Melt Burrito

    INGREDIENTS

    • 4 lbs Braveheart® Black Angus Beef Steak (flank, sliced 1/4")
    • 3 lbs Peak Fresh Produce® Pepper(s), Green Bell (sliced, red and/or green)
    • 2 lbs Peak Fresh Produce® Onion(s) (sliced)
    • 12 oz Alpine Lace® 25% Reduced Sodium American Cheese
    • 12 Contigo® Tortilla(s), Flour (12", warmed)
    • as needed enchilada sauce (warmed)

    INSTRUCTIONS

    For each serving, place 5 ounces marinated beef in skillet. Cook until beef starts to brown; add 4 ounces bell pepper and 2 ounces onion. Sauté until beef is thoroughly cooked. Place 1 slice cheese in center of warmed tortilla. Top with meat mixture. Fold sides of tortilla over filling. Fold top and bottom edges to seal. TO SERVE: Place burrito, sealed side down, on serving plate. Drizzle with warm enchilada sauce. If desired, top with additional cheese and broil.

    Additional Notes: **Substitute chicken breast, cut into 1/2-inch strips. Marinade no longer than 1 hour.