Sizzling Steak Burrito Bowls
What you need:
- 1 1/2 lb. steak, diced into bite-sized pieces
- Carne asada seasoning or marinade mix [I mixed olive oil, carne asada seasoning, and lime juice to make a marinade]
- 1 can (7 oz.) chipotle peppers in adobo sauce
- 1/2 tsp. Montreal steak seasoning
- 3/4 cup ranch dressing
- 1 pkg. (6.8 oz.) Spanish rice
- 1 can (14.5 oz.) diced tomatoes
- 1 cup romaine lettuce, chopped
- 3 roma tomatoes, diced
- 1 onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeno pepper, diced
- 3/4 cup shredded cheddar cheese
- 1 lime, sliced into wedges
- 1 cup pinto beans, drained and warmed
- 1 cup corn (if you can find some with peppers, even better!), drained and warmed
- Avocado, sliced in wedges --or-- guacamole
Directions:
- Mix together marinade with 1 Tbsp. adobo sauce from can and Montreal steak seasoning. Place in a gallon size plastic baggie with steak and marinate for 1 hour in the refrigerator.
- Then in a small container (I used a mason jar), mix ranch dressing, 1 chipotle pepper that has been finely diced, and 1 Tsp. adobo sauce. Refrigerate until ready to eat burrito bowl.
- Prepare the Spanish rice with the can of diced tomatoes per the package instructions.
- Drain marinade from steak and then cook to desired doneness.
- Place all the ingredients into bowls: steak, Spanish rice, lettuce, roma tomatoes, onion, cilantro, jalapeno, cheddar cheese, pinto beans, corn, guacamole, and lime wedges. Take dressing from the refrigerator.
- Let everyone fix their bowls and add whatever toppings they want. Serve with dressing drizzled on top and lime wedges on the side.
Recipe from Culinary Envy