Cajun Beef & Bean Burritos

Ingredients

• 1 beef Top Sirloin Steak Boneless (about 1 pound)
• 3/4 cup prepared tomatillo or regular prepared salsa, divided
• 1 package (5 to 6.5 ounces) Cajun rice and bean mix
• 2 teaspoons vegetable oil, divided
• 1/2 teaspoon salt
• 4 medium flour tortillas (10-inch diameter), warmed
• Tomatillo or regular prepared salsa (optional)

Instructions

1. Cut beef Top Sirloin Steak Boneless lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

   Cook's Tip: You can substitute 1 Top Round Steak, cut 3/4 inch thick or Flank Steak for Top Sirloin Steak Boneless.

2. Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.

3. Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt, as desired.

4. Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.

5. Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.

   Cook's Tip: For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.

• Test Kitchen Tips Partially freeze steaks for about 30 minutes for easier slicing.