Queso-Covered Steak Burrito

Name: Queso-Covered Steak Burrito
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 packet Dan-O’s Tac-O Seasoning Packet- Mild; 1 lb skirt steak; 1 red and 1 green bell pepper, sliced; 1 large yellow onion, sliced; 2 cups Mexican shredded cheese blend - Chihuahua, Oaxaca & cotija cheeses; 1 lime, cut into wedges; 4-6 Large flour tortillas; 1 small container Queso blanco; 1 small container of Pico de gallo; 1 tbsp Avocado oil

These Queso-Covered Steak Burritos are bringing serious Tex-Mex flavor to the dinner table! Juicy skirt steak seasoned with Dan-O’s Tac-O Mild is seared to perfection, sliced into tender strips, and wrapped in a warm flour tortilla with sizzling bell peppers and onions. But the real magic happens when these loaded steak burritos get smothered in creamy queso blanco mixed with fresh pico de gallo, a squeeze of lime, and an extra kick of Tac-O seasoning. Every bite is packed with bold, cheesy, savory goodness that'll have you reaching for a fork instead of your hands. Perfect for Taco Tuesday, family dinners, or whenever you're craving restaurant-style Mexican comfort food, these smothered steak burritos are downright Dan-Good! Yum Yum Get Ya Sum!®

Prep Time

5 Mins

Cook Time

15 Mins

Serving Size

Flavors Used:

Ingredients

1 packet Dan-O’s Tac-O Seasoning Packet- Mild
1 lb skirt steak
1 red and 1 green bell pepper, sliced
1 large yellow onion, sliced
2 cups Mexican shredded cheese blend - Chihuahua, Oaxaca & cotija cheeses
1 lime, cut into wedges
4-6 Large flour tortillas
1 small container Queso blanco
1 small container of Pico de gallo
1 tbsp Avocado oil

Let’s Make It!

Take the skirt steak out of the refrigerator about 20 minutes before cooking so it can come to room temperature. Pat it completely dry with paper towels, then season both sides generously with Dan-O's Tac-O Seasoning Packet - Mild just before it hits the pan. Leave about 2 tsp of seasoning at least for other steps.
Heat a large skillet over medium-high heat with a drizzle of oil. Add the sliced onions and bell peppers along with 1 tsp Dan-O's Tac-O Seasoning - Mild. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender with a little char around the edges. Transfer them to a plate, but leave all those flavorful bits in the skillet—they're about to make the steak even better.
Increase the heat to high until the skillet is smoking hot. Add the seasoned skirt steak and sear for 2–3 minutes per side for a juicy medium-rare (cook a little longer if you prefer it more done).
Transfer the steak to a cutting board and let it rest for 5–8 minutes. This keeps all those delicious juices where they belong—in the steak!
Slice the steak against the grain into thin, bite-sized strips. Toss the sliced steak back into the skillet with the cooked peppers and onions for about 30 seconds, just long enough to warm everything through.
Warm the flour tortillas, then fill each one with the steak and veggie mixture. Roll the burritos tightly, tucking in the sides as you go.
While the burritos are resting, heat the queso blanco in a small saucepan or microwave until smooth. Stir in the pico de gallo, 1 teaspoon Dan-O's Tac-O Seasoning - Mild, and a squeeze of fresh lime juice.
Place each burrito on a serving plate or in a baking dish, then generously smother it with the warm queso blanco. Serve with extra lime wedges for squeezing over the top.
Grab a fork and dig into these Queso Covered Steak Burritos! Yum Yum Get Ya Sum!®