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Barbecue Burritos
By Donna Monday

Here's a unique twist on everybody's favorite burrito recipe. Grilling adds a bit of interest, while the savory barbecue sauce gives it the right kick.

1 pound boneless beef top round steak, about 1-inch Mexican Marinade 6 flour tortillas 1 cup cheddar cheese, shredded cup onion, chopped cup tomato, chopped 1 medium avocado, chopped cup barbecue sauce

Mexican Marinade

1 (5 oz.) can spicy V8 (eight vegetable) juice 2 tablespoons lime juice 1 tablespoon vegetable oil teaspoon salt

Mix all ingredients together.


Pierce beef with fork several times on both sides. Prepare Mexican Marinade in shallow glass or plastic dish or resealable plastic bag.

Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally (at least 8 hours but no longer than 24 hours).

Heat coals or gas grill. Wrap tortillas in heavy duty aluminum foil.

Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.

Cut beef across grain into thin slices.

Place beef, cheese, onion, tomato, and avocado on center of each tortilla. Fold one end of tortilla up, about 1-inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.

Grill burritos, folded sides down, uncovered 4 to 5 inches from medium heat, about 5 minutes, turning once, until hot.

About the Author

Donna Monday's chili time!

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