Description
A delicious and flavorful Steak Queso Rice Bowl that combines tender flank steak, creamy queso, and fresh toppings over a bed of rice.
Ingredients
- 2 cups cooked white rice
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup queso cheese dip
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for about 5-7 minutes, or until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
- In a separate saucepan, heat the queso cheese dip over low heat until warm and smooth. Stir occasionally to prevent sticking.
- In a large bowl, combine the cooked rice, black beans, corn, and diced tomatoes. Mix well to combine.
- To assemble the bowls, divide the rice mixture among serving bowls. Top each bowl with the cooked steak, warm queso, and diced avocado.
- Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
Notes
- For added flavor, marinate the flank steak in lime juice, garlic, and spices for at least 30 minutes before cooking.
- You can substitute the flank steak with grilled chicken or shrimp for a different protein option.
- For a vegetarian version, replace the steak with sautéed bell peppers and mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet and saucepan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg