Wyndsong’s Sacred Place

I”m probably going to post this on All Recipies as well, but wanted to share this little dish of mine.  I’m a busy mom, homeschooling (well not so much during the summer), starting my own business, and doing other errands after work.  I love cooking though, but sometimes I’m just too tired to make something really big to do.  So there are a few good old standby’s that I know everyone will love, and will be easy to make.  This happens to be one of those dishes.

This is my own recipie, somewhat adapted from some burrito meat that my mom accidentally created.  It never comes out exactly the same, mostly because I don’t always have the same ingredients, and depending on who’s eating it, somethings change per tastes present.  Below is the basic quick recipie, I hope you and your family enjoy it as much as mine do!

Ingredients:

2 cans roast beef
1 can sliced potato or 2 small potatos sliced
1/2-1 cup of salsa
1 tbs garlic powder or 2 cloves minced
1/2 tbs parsley flakes
1 tbs of EVOO (Extra Virgin Olive Oil)/ Vegetable Oil / butter
Salt & Pepper to taste

optional ingredients

1 can sliced mushrooms or equivilant freshly chopped
1/2 cup chopped onions or 2 tbs dried onions
1 chopped green pepper or 1/2 bag frozen chopped green pepper
Chopped jalapeno’s to taste

Directions

Heat up oil in skillet.  Put potatoes in pan to start cooking.  If using fresh onions put onions in pan as well.  Cook potatoes, garlic, and onions until brown and crispy along edges, stirring and turning over frequently.  Should cook for about 15 minutes.  Add  mushrooms and peppers before potatoes get brown.  Once potatoes are brown around edges, add roast beef, salsa, salt & pepper and parsley flakes (add jalapenos at this point if you are going to).  Stir together and let cook for another 10 minutes, stirring frequently until salsa is absorbed.  Heat up tortillas, put sour cream and/or cheese to taste, put burrito mix in, roll up and serve.

Usually I will make spanish rice, and refried beans to go with this.  Occaisionally I’ll just make tater tots.  I know they don’t really go with burritos, but they are still a favortie for my boys.  LOL!

The recipe my mom created used stew meat.  She took the squared cuts of steak, dipped them in flour and cooked them on the skillet.  This the way she usually starts off her stew meat.  This one time, she put the meat and potatoes in a dutch oven, and it cooked too long.  Which meant the meat was almost mush… too mushy for stew, but GREAT for burritos.  She’s made burritos that way ever sense.

So when I want to go the extra mile with this dish, I use the stew meat, and cook them myself instead of using the canned roast beef.  It does taste better, but it still tastes really good with the canned meat.  Almost everything in this recipe you can use either canned, fresh or frozen.  So whatever is available and easiest for you.  I sometimes also add other spices, sometimes other types of peppers…. like peppercinis (aka banana peppers), that’s always a hit as well!

The one thing I”ve learned from my mom, grandma, and many aunts of various ages, is that you should never be afraid to add, substitute or subtract something from a recipie, AFTER you’ve done it by the book the first time.  So please feel free to make this tastey dish your own!

Enjoy & Bon Appetite

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