Satisfying a Tex-Mex Craving

I’ve often been asked how I survive living in the only area of Texas where GOOD Mexican food is 100+ miles away. My answer is, “The same way I survive being 100+ miles away from GOOD Chinese or Japanese or French foods…. I make it myself!”

Here’s an extremely easy recipe I often make using leftover grilled steak, chicken, roast beef, pork chops, smoked brisket, etc.

The pictures show today’s lunch prepared using grilled ribeye leftover from last night’s dinner.  Pardon my lack of exact measurements but they aren’t necessary.  This recipe feeds 3-4 hungry folks.


  • a dollop of butter or margarine
  • 1 sliced onion
  • 1 bellpepper cut into strips
  • a fist full of sliced mushrooms
  • small can of chopped chilies
  • diced jalapeno (optional)
  • thinly sliced cooked meat
  • 1-2 tsp ground cumin
  • 1 tsp chili powder (optional)
  • 1 tsp oregano
  • grated cheese (cheddar, jack, colby or whatever)
  • 6 flour tortillas (fajita size)
  • salsa, sour cream, enchilada sauce, pica de gallo, guacamole, etc. (optional)


  1. In a 10-12 inch skillet (cast iron is best!), saute the onion and bellpepper in a dollop of butter over medium-high heat, stirring often. (Photo 1)
  2. While the veggies are cooking, lightly brush the top-side of each tortilla with butter and stack them on a plate.  Cover them with another plate, a glass lid or a paper plate.
  3. When the onions become limp, add the sliced meat, mushrooms, chilies and spices, stirring often (Photo 2).
  4. When the mushrooms begin to darken and the meat is hot (Photo 3), turn off the heat and top with grated cheese. (Photo 4)
  5. As the cheese melts in the pan, slip the tortillas into the microwave and zap on high for 1 minute.
  6. Assemble the ‘burritos’, using a healthy portion of the meat/veggie mixture with whatever condiments you like (Photo 5).  Fold or roll it and enjoy!  Today, I used extra cheese, sour cream and salsa.  Makes 6 FAT ‘burritos’.  Total prep time:  less than 30 minutes

This recipe is a great way to stretch leftovers.  Today’s lunch used about a third trimmed, medium grilled ribeye and fed 2 big eaters with plenty left to feed another.  For feeding a larger crowd, this recipe can be easily expanded and served with chips and salsa, refried beans, Spanish rice, guacamole and/or a salad.

Don’t forget the Mariachi music! (optional)


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