Recipe a Week Challenge: Beef Burritos
My marathon coach challenged me to eating three full meals a day and snacking when necessary. Little did I know that this recipe would play a huge part in rising to the occasion.
Eat three meals a day. That may not sound like a challenge to most of you, but when you get up for work at silly o'clock in the morning it's a little more difficult. Many of you know that I worked mornings at one of our sister stations a few years ago and am thrilled to be back in the mornings at LITE-FM. When people meet me, one of the first questions I get about being a morning show host is "When do you get up for work?" My first alarm goes off at 4:15 a.m. I'll eventually get out of bed at 4:30 a.m., shower and then lay back down until 5 when it's eventually time for me to make an effort at getting ready for the day. By the time my hair's dried and styled and my make-up is on it's 5:45. In the battle of being well rested vs making breakfast, sleep wins out.
That means that I don't have a lot of time to prepare a meal for lunch either. Just when I thought I was very bad at my coach's challenge, I stumbled upon this amazing Instant Pot recipe that made EIGHT huge burritos! That meant we had enough for dinner...and for me to pack lunch for the rest of the week.
These were so yummy and so easy to make that they'll be in a meal rotation at our place for a long time!
Instant Pot Beef Burritos (via Diet Hood)
- 2 Tbsp Vegetable Oil
- 1 Yellow Onion, dieced
- 3 Cloves minced garlic
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 cup low sodium beef broth, divided
- 1 pound ground beef
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained and rinsed
- 1 can diced tomatoes, undrained
- 1 cup dry Jasmine rice
- 8 low carb tortillas
- Shredded cheddar
- Set Instant Pot to saute. Add oil and diced onions. Cook for 3 minutes
- Stir in garlic and cook for 30 seconds.
- Mix in chili powder, cumin and broth. Stir and simmer for 60 seconds.
- Add ground beef and break up with wooden spoon.
- Season with salt and pepper.
- Stir in beans, corn and tomatoes.
- Add dry rice on top and DO NOT stir. Pour both over rice.
- Set to manual at high pressure for 10 minutes. Perform quick release at end of cycle.
- Take off lid and stir.
- Divide into 8 tortillas and tightly wrap into burritos.
- Sprinkle with cheese and place under oven broiler for two minutes.
- Top with guacamole, sour cream, pico or other topping of your choice.