Soul Food Saturday #27

Hello, and welcome to the weekend! We actually have a 3 day one because yesterday was Fall Break from school, so this house is especially cheerful! I hope you have some autumn fun planned over the next couple days. Bekki is in the kitchen today with a great Mexican meal that has had me drooling from the minute I first saw them!

After being under the weather for almost a week my sweetheart finally got his appetite back. He turns to me and says, "This is going to sound strange, but I'm hungry and I really want some MEAT, and anyway we have it is fine by me." So I suggested pepper steak burritos. This is a go to recipe that hits the spot every time I make it. With y­­our favorite toppings along side, you can get the perfect burrito for each person. Today we used fresh cooked salsa, shredded cheese and sour cream. You can customize this to your family and friends preferences.

 

 

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

 

In a large sauté pan, add oil, steak cubes, and garlic powder. Cook until all edges are browned.  Add onions, bell peppers and jalapenos, mushrooms, and taco seasoning. Stir to combine, cover and allow veggies to soften, stirring occasionally.

 

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!