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Monday, April 30, 2012

Creamy Steak Burrito

I love leftovers, especially when I can make a complete new meal with them. We had steak for dinner the other night and ended up having left overs...so I sliced them up and stuffed them in a burrito for a tasty Mexican feast! These Creamy Steak Burrito's were a very quick, yummy dinner...and thats what I love!

Creamy Steak Burrito
4-6 sirloin tip steaks, cooked and sliced thinly (you could use any leftover meat...roast etc)
2 c. grated cheddar cheese
8 tortillas

Divide sliced meat between the 8 tortilla shells, placing meat down the center of each shell. Top meat with grated cheese. Roll tortilla up. Place a small amount of oil in a rectangle electric fry pan (enough to cover the bottom entirely). Put rolled burrito's in pan (my temp was set for about 375) and cook until each side is brown and cheese inside is melted. Pour Creamy Sauce (recipe below) over burritos. Cover pan with lid and cook for approximately 5 more minutes, until sauce is hot. When serving, top burrito with cheese. We served with corn chips as a side dish (my family loved dipping the chips in the creamy sauce).

*Note: you don't have to use an electric frying pan. You can use a regular frying pan on top of the stove, cooking them in smaller batches.
Cream Sauce:

1 large can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded Cheddar Cheese
2-3 T flour
Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat, pour over burritos.


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