Baked Steak Burritos

Baked Steak Burritos

A spicy beef and bean filling is all bundled up in a south-of-the-border burrito.

By Betty Crocker Kitchens

  • Total Time 30 Minutes
  • Prep Time 30 Minutes
  • Servings 6
  • Ingredients 9


  • 1/2 cup butter or margarine
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
  • 1 can (16 oz) Old El Paso™ refried beans
  • 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 3 medium green onions, thinly sliced (3 tablespoons)
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1 cup shredded Mexican cheese blend (4 oz)


Step 1 Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.

Step 2 Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.

Step 3 Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.

Step 4 Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.


Calories730(Calories from Fat390),Total Fat43g(Saturated Fat22g,Trans Fat1 1/2g),Cholesterol165mgSodium1860mgTotal Carbohydrate45g(Dietary Fiber4g Sugars2g),Protein44g;% Daily Value*:Vitamin A30%;Vitamin C6%;Calcium45%;Iron30%; Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices:3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Garnish with fresh cilantro.
Serve with fresh mango slices, melon slices or pineapple chunks.
This winning recipe was created by Becky Fuller of Westmont, Illinois, for a national recipe contest.