Ingredients
Scale
- 1 pound skirt steak, diced into 1-inch pieces
- 1 Tbsp vegetable oil
- 2 Tbsp taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1/4 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 4 flour tortillas, burrito size
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add steak and season with taco seasoning. Sauté 1-2 minutes per side until slightly browned.
- Add bell pepper and onions; sauté 5-7 minutes until steak is cooked and vegetables are tender.
- Top mixture with salsa, stir to coat, then remove from heat.
- Heat a griddle or cast iron skillet over medium-high heat. Place tortillas on skillet.
- Top each tortilla with cheeses, then steak and vegetable mixture, then more cheese. Fold into half-moon shape.
- Cook until one side is golden brown (1-2 minutes), then flip and cook the other side 1-2 minutes.
- Remove, slice, and serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- Skirt steak can be substituted with flank steak if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 652
- Sugar: 5 g
- Sodium: 1037 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 152 mg