Ingredients
- 8 ounces beef tenderloin (steak tips cut into bite size pieces)
- 1 to 2 tablespoons butter (unsalted butter, approximately)
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons salsa (or to taste I used mango habanero)
- 140 grams flour tortillas (warmed, 2 large 140 grams, or 4 small, warmed)
- 1/4 cup lettuce, shredded (or to taste)
- 2 tablespoons corn (cooked, or to taste)
- 4 tablespoons shredded cheese (shredded I used Colby Jack, or to taste)
- Buttermilk ranch salad dressing (2 tsp or to taste)
How to Make
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Step 1: Heat a large skillet over medium-high heat (adjust temp as needed).
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Step 2: Add butter; once the butter has melted, add the meat.
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Step 3: Season to taste with some salt, pepper, and garlic powder.
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Step 4: Toss and stir the meat until it is brown on all sides and is cooked to your liking; I prefer mine about medium rare, so no more than 5 minutes for mine).
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Step 5: Once the beef is cooked enough for your tastes, add the salsa and stir; remove from pan once the salsa is no longer cold, perhaps a minute or less.
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Step 6: Divide meat among 2 very large soft warm tortillas (or several smaller ones, if you prefer), then add lettuce, tomatoes, corn, cheese, etc to your tastes.
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Step 7: Drizzle with a small amount of buttermilk ranch on top of each, roll up or fold; enjoy.
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Step 8: Note: I warm my tortillas in the microwave just before serving.
We hope you enjoy this recipe!
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