This is a fantastic way to elevate the common breakfast tortilla.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds beef skirt steak, cut into thin strips
- 2 tablespoons carne asada seasoning
- 1 tablespoon garlic powder
- 1 tablespoon vegetable oil
- ½ sweet onion, diced
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and diced
- 1 (14.5 ounce) can Hunt’s® Diced Tomatoes, drained
- 2 cups frozen diced potatoes
- salt and pepper to taste
- 3 tablespoons butter, divided
- 6 eggs, whisked
- 2 cups shredded Mexican cheese blend
- 4 (12 inch) flour tortillas
Instructions
- Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
- Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
- Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
- Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.
Nutrition Facts
| Calories | 1163 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 437 mg |
| Dietary Fiber | 7 g |
| Protein | 65 g |
| Saturated Fat | 31 g |
| Sodium | 3109 mg |
| Sugars | 9 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is good! We decided (3 cooks) that we’ll make some changes next time. First, this recipe made enough for at least eight people. Not sure how they figured 4 servings. We used Lawry’s Carne Asada seasoning. We will use 1/2 T less and maybe 1/2 T of garlic powder going forward . We cooked the meat separately in batches, which worked great. We also cooked the veggies separately for a couple of minutes before adding the meat back in. The recipe can support at least another cup or more of potatoes. We will also increase the eggs next time by at least two, and we will cook them with a little milk as we usually prepare them. If you follow this recipe without our proposed changes, you will still have a great breakfast.
I made this and my husband is the pickiest and he said it’s the best breakfast burrito ever. He took down 3 burritos back to back to back to back. This is gonna be a new favorite of ours. And so easy to make.
Loved it! Instead of Carne seasoning I used Odobo and Omitted the potatoes … FANTASTIC! Definitely will be making this again!
I substituted tofu for the steak, corn pops for the potatoes, and used some dandelions instead of the jalapenos. It was awful!! Never again!!
Really good. We made these for dinner and left out the eggs.
OK! I made a couple of changes. I used chorizo rather than the meat and hash browns rather than diced potatoes. I did only use one egg for the half recipe I made, but otherwise I made this according to the recipe. This made for a very delicious dinner tonight, and we would for sure make it again! Thank you so much for this very forgiving recipe! I love it when you can use the basic ingredients and then change it for what you have on hand!
Truly delicious!! I knew these were going to be addictive, and they are. I used pinto beans instead of potatoes. The flavor just bursts in each bite. I added extra onion, jalapeno, bell pepper and Hunt’s tomatoes and put some of it in a dish for dipping the burritos. It was like a salsa and I wanted more. I didn’t brush the finished burritos with butter though. I used blue corn tortillas instead of flour. Thank you for the recipe.
I substituted the steak with pinto beans. But I used the carne asada seasoning and garlic powder on the pinto beans. Because I used pinto beans I had made and frozen they were slightly dry. I put the seasoned beans and Hunt’s® Diced Tomatoes in my food processor and pulsed just enough that the tomatoes and beans were mixed together. I would never have thought of using tomatoes in a breakfast burrito but they really added great flavor. My husband and I really liked this recipe and will be adding it to our collection.