Build-Your-Own Burrito Board

Build-Your-Own Burrito Board

This will soon become your “go to” for dinner parties or fun family dinners. There really isn’t a better meal for encouraging dinner conversations and laughter than this Mexican Burrito Board. It’s like bringing an authentic restaurant experience to your table. Have fun!
Total Time 45 Minutes
Servings 8

Ingredient List


  • 2 tablespoons (30 mL) vegetable oil
  • 1 beef flank steak (1 1/4 to 1 1/2 lb/625 g to 750 g), trimmed of visible fat
  • 1 package (24 g) Old El Paso™ Taco Seasoning Mix


  • 1 tablespoon (15 mL) vegetable oil
  • 1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch/1.25 cm strips
  • 1/4 cup (50 mL) water
  • 1 package (24 g) Old El Paso™ Taco Seasoning Mix

Bowls and Tortillas

  • 1 package (189 g) Old El Paso™ Soft Tortilla Bowls (8 Count), heated as directed on package
  • 8 tortillas from 1 package (297) Old El Paso™ Flour Tortillas for Burritos (12 Count), heated as directed on package

Beans and Cheese

  • 1 can (14 oz/398 mL) Old El Paso™ Refried Beans, heated as directed on can
  • 1 1/2 cups (375 mL) shredded Mexican cheese blend
  • 1 1/2 cups (375 mL) shredded cheddar cheese or cheddar cheese blend

Toppings, as desired

  • Chopped avocado
  • Sliced jalapeño chilies
  • 1 can (127 mL) Old El Paso™ Chopped Green Chilies
  • Shredded romaine or iceberg lettuce
  • Chopped green onions
  • Diced tomatoes
  • Chopped fresh cilantro leaves
  • 1 container (250 mL) sour cream
  • Guacamole
  • 1 jar (440 mL) Old El Paso™ Mild Thick N' Chunky Salsa
  • 1 jar (394 mL) salsa con queso (cheese salsa)
  • Zesty Ranch-Style Dipping Sauce (any variation)


  1. Heat oven to 400°F (200°C). Line rimmed baking sheet with foil.
  2. In 12-inch (30 cm) nonstick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat. Brush both sides of flank steak with remaining 1 tablespoon (15 mL) oil, and rub all over with taco seasoning mix, pressing to coat. Cook 1 to 2 minutes on each side or until brown. Place steak in foil-lined pan.
  3. Roast 13 to 17 minutes or until instant-read thermometre inserted in thickest part of steak reads 145°F/62°C (for medium). Remove from oven. Transfer steak to cutting board; cover with foil. Let stand 5 minutes. Thinly slice steak on the bias, against the grain. Place in bowl; cover to keep warm until ready to serve.
  4. Meanwhile, carefully wipe out skillet. Add 1 tablespoon (15 mL) oil to same skillet over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until no longer pink in centre. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Place in bowl; cover to keep warm until ready to serve.
  5. To serve, place steak, chicken, heated tortilla bowls and tortillas on board. Place refried beans, cheeses and toppings in bowls; arrange on board. Top each burrito as desired.

Expert Tips

  • Get creative! There are no rules when it comes to toppings. Add variety and colour to your burrito board with things like fresh lime wedges, thinly sliced radishes, whole kernel corn, shredded cabbage or chopped red onion. We suggest getting your board ready with all the veggies and toppings and when your steak and chicken is ready, all you have to do is pop it on and get ready to be surrounded by your hungry family and friends!
  • Money Saver: Replace flank steak with ground beef. Make beef tacos as directed on the taco seasoning mix package and place in a bowl on the board. If children are part of the crowd, they may even prefer this.
  • Quick Mexican rice is easy to add as a side or part of your board. Simply make any white or brown rice (or maybe you have some leftovers in your fridge). Stir in some salsa and shredded Cheddar cheese while it’s hot. The amount is up to you, but generally, the salsa should be noticeable and add flavour and the cheese is to make the rice stick together a bit. No rules, just add until you are happy with the mixture!