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Steak Queso Rice Bowl: Discover Your New Favorite Meal!

A delicious and hearty Steak Queso Rice Bowl that combines tender flank steak, creamy queso, and fresh toppings for a satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a separate pot, heat the queso cheese sauce over low heat until warm, stirring occasionally.
  3. In serving bowls, layer the cooked white rice, followed by the black beans, corn, and diced tomatoes.
  4. Top each bowl with the cooked steak and drizzle with warm queso cheese sauce.
  5. Finish with diced avocado and a sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 800mgFiber: 8gSugar: 3g

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.

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