1/2 kg MONTEREY BREAKFAST STEAK, sliced into thin strips
3 tbsp store bought taco seasoning
2 tbsp cooking oil
1 (150 g) pc white onion, sliced
2 cup cooked brown rice
3/4 cup store bought salsa mild
1/2 cup corn kernels
1 (20 g) stalk cilantro (wansoy), use tender leaves
5 pc 12 inch flour tortillas
1 (160 g) pack MAGNOLIA CHEDDAR CHEESE, grated


1 cup sour cream, kept chilled


  1. Mix beef with taco seasoning. Marinate for 10 minutes.
  2. In a pan, sauté onion and beef in batches until cooked through. Set aside.
  3. Combine rice, salsa, corn and cilantro.
  4. On each flour tortilla, arrange 1/2 cup rice mixture, 1/5 portion of beef and cheese. Wrap sides and snuggly roll. Wrap in aluminum foil. Serve with sour cream.


Makes 5 servings.

(Yield: 2-1/2 cups rice mixture/1/2 cup per serving)



  • Make your own taco seasoning by combining 1 tsp onion powder, 2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp pepper.
  • Soak brown rice before boiling to increase tenderness.
  • Add black beans or refried beans or use cabbage or lettuce.
  • This recipe can be done ahead and kept frozen. Wrap in foil and cling wrap. Store in freezer bags. Thaw in the ref and heat without foil in a pan or reheat in the oven in its foil packaging set to 350oF for 30 minutes.


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