1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

2. Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.

3. Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt.

4. Return beef with juices to skillet. Add rice and 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.

5. Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center,overlapping edges. Serve with additional salsa, as desired.

Cook's Tip: For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.

Photo and Recipe Courtesy of The Beef Checkoff