Description
A delicious and hearty Steak Queso Rice Bowl that combines tender flank steak, creamy queso, and fresh toppings for a satisfying meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili 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
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the sliced flank steak with garlic powder, onion powder, chili powder, salt, and pepper. Add the steak to the skillet and cook for about 4-5 minutes, or until browned and cooked to your desired level of doneness. Remove from heat and set aside.
- In a separate pot, heat the queso cheese sauce over low heat until warm, stirring occasionally.
- In serving bowls, layer the cooked white rice, followed by the black beans, corn, and diced tomatoes.
- Top each bowl with the cooked steak and drizzle with warm queso cheese sauce.
- Finish with diced avocado and a sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
Notes
- For a vegetarian option, substitute the steak with grilled vegetables or tofu.
- Add sliced jalapeños for a spicy kick or use a different cheese sauce like pepper jack for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet and Pot
- 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: 30g
- Cholesterol: 70mg