Description
A hearty and flavorful dish featuring tender flank steak, creamy queso cheese, and a colorful mix of beans and veggies, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup queso cheese sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak seasoned with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes until brown and cooked to your desired doneness. Remove from heat and set aside.
- In a separate pot, warm the queso cheese sauce over low heat until smooth and creamy.
- In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to evenly distribute.
- Divide the rice mixture among serving bowls. Top each bowl with cooked steak, drizzle with warm queso cheese sauce, and add diced avocado.
- Garnish each bowl with chopped cilantro and serve with lime wedges on the side for a refreshing zing.
Notes
Customize your bowl with additional toppings like jalapeรฑos, sour cream, or hot sauce. Use fresh veggies for enhanced flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg