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Main Dish

5 Bar Beef burrito

Frank Fitzpatrick describes himself as his own biggest customer. That starts at the breakfast table."I have eaten, for the last 10 or 12 years, what started out to be a grass-fed beef burrito," he said, describing a tortilla packed with seasoned taco meat and scrambled eggs from his neighbor's ranch

Frank Fitzpatrick
5 Bar Beef, Silverado

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1 (1 1/2-lb.) package
5 Bar Beef ground beef
2 1/2 tbsp. chili powder (Fitzpatrick likes Gebhardt brand)
1 tsp. salt
2 eggs, beaten
1 tbsp. tallow or butter
1 tbsp. raw coconut oil
2 oz. sharp cheddar cheese
Splash of milk (about 2 tbsp.)
Salt and pepper, to taste
1 large tortilla
Salsa and sour cream (optional)


Sauté beef until brown. Stir in chili powder and 1 tsp. salt, and cook over low heat for 5 minutes. Makes enough for about 6 burritos. Leftovers may be refrigerated for future use.

In a cast iron pan over medium heat, stir together eggs, tallow, coconut oil, cheese, milk, salt, pepper and desired amount of seasoned beef until eggs are thickened. Roll cooked ingredients in a heated tortilla and, if you like, top with salsa and sour cream. Makes 1 burrito.

Photo: © 2018 Rob Andrew

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