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Steak and Chicken for Burritos, Bowls, and Snacks

Steak and Chicken for Burritos, Bowls, and Snacks

This stuff works great for burritos, bowls, and just snacking cold, straight out of the fridge (I eat it by the handful that way for breakfast). It would probably be good in sandwiches, too.

For the chicken, I use boneless, skinless chicken breast. For steak, you can go from very easy to more work but cheaper. The easiest is to buy stew meat or fajita meat because it is already cut up, but you can cut up steaks or a roast for this yourself.

This recipe works best if you brine the meat first. You can read all about that in my previous post.

If you brine the meat, rinse well and pat dry.

Place the meat in a bowl. Drizzle with some olive oil and toss to coat. Then sprinkle in the seasonings you like. I use garlic powder, onion powder, and sometimes other stuff like paprika, cayenne, and even a little chili powder. Toss again to coat.

Heat your skillet on medium-high to high heat. After the skillet gets hot, add some olive oil. Toss in the meat and stir frequently to prevent burning. It will create some liquid as it cooks and then that will cook down again. The meat will be browned on the outside when it is done.

I usually make this in two batches, and I clean out the burned stuff from the skillet in between.
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Tortilla-less Burrito Bowls

Tortilla-less Burrito Bowls

You can use any kind of beans and any kind of cheese that you like. I used Anasazi beans and a mixture of cheddar and other cheeses. I think it was called the Mexican Blend or Taco Blend. I bought it already shredded. It is really better to grate your own because they use an anti-caking agent when they package it shredded.

1½ – 2 cups seasoned browned ground beef (about 1 lb raw)
1 – 1½ cups cooked Anasazi beans
8oz shredded cheese
1½ cup cooked brown rice
Homemade Pico de Gallo

Preheat oven to 350. Place rice in the bottom of a casserole dish. Mix beans, rice, and cheese together and place on top of rice. Bake uncovered for 10 minutes and then covered for about 20 minutes or until hot. Serve topped with homemade Pico de Gallo.

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Easiest Cook Ahead Burritos

Easiest Cook Ahead Burritos

I like to make a whole lot of these and freeze some. They are really easy, and making more does not add significant time or work.

1 lbGround beef
1 can Refried beans
1 lb shredded cheese
1 can pico de gallo (I use Herdez brand, but any variety of Rotel works, too)

Brown and drain meat. Keep warm on medium heat add beans and pico and mix thoroughly. Add cheese and remove from heat. Mix thoroughly. Allow to cool. Place mixture in tortillas. Heat, covered, in oven at 350 for 20 to 30 minutes.

You can put the mixture in the refrigerator overnight. Allowing it to cool make sit much easier to work with. I put the burritos I plan to freeze directly into the freezer bag, without baking them. That way they don’t get overcooked when you heat them.

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