Tuesday, August 27, 2013

California Tacos

This is my 4th recipe in the H-E-B Meal Maker Challenge! To learn more about the competition and vote for my recipes visit the site here

Okay, I'm not sure if I am allowed to have a favorite recipe in this competition but if I were to be able to have one...these would be it. 

Let me explain.

While I was in college in Provo, Utah there was a restaurant that my friends and I loved to frequent freshman year....usually after midnight. Who else remembers Beto's? It was a hole in the wall fast food Mexican restaurant and honestly, some of my favorite memories during freshman year took place here. And all these memories center around the amazing California burritos they served: piping hot filling with potatoes, steak, and cheese in a homemade tortilla. I could have eaten those every day and I'm sure they didn't help me in trying to keep off the freshman fifteen!

I made these into tacos for this recipe because I feel like they are easier to eat and you eat less but still feel full. 

The featured ingredient this week is Egg Beaters and these are a great alternative to regular eggs since they are made from all egg whites. You still get the beautiful yellow color but without all the extra calories and cholesterol. When you are looking for a healthier option that is still flavorful and tastes like regular eggs, Egg Beaters are a great fit! Win win.



So pick up a container of egg beaters or look for the coupon above and be sure to vote for my California Tacos recipe by pinning it at heb.com/meals







California Tacos
The Apron Gal

Makes a dozen regular sized tacos or 4 burritos

Ingredients
1 pound pre-marinated flank steak (often called Carne Asada)
2 cups frozen cubed hashbrown potatoes
1.5 tablespoons butter
1 teaspoon salt, divided
1 cup Egg Beaters
1/2 cup pico de gallo
12 tortillas
1/2 cup grated cheese (Cheddar or Monterrey Jack)

Directions

Cook steak over medium high heat on the grill or using your grill pan or skillet. Cook steak 3 minutes on each side and then remove to a cutting board to let the meat rest for at least 5 minutes before slicing thinly and cutting into chunks. 

In a separate skillet sprayed with PAM, while the steak is resting, cook the frozen potatoes over medium heat with butter and salt for 10-12 minutes, stirring occasionally to prevent sticking. Remove the potatoes to a bowl and set aside.

Heat skillet to medium heat and spray with PAM before adding egg beaters and an additional 1/2 teaspoon salt. Stir constantly over medium heat for 1 minute to cook the eggs. Add pico de gallo, potatoes, cheese and chopped steak. Cook additional 2-3 minutes before removing from heat. 

Fill tortillas with filling and top with additional pico de gallo and cheese, if desired. 

Enjoy!


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