1. Recipes

How to Make Sizzling Steak Burrito Bowl - A Step-by-Step Guide

Are you craving a hearty and satisfying meal that's bursting with flavor? Look no further than this sizzling steak burrito bowl recipe! Packed with tender, juicy steak, zesty salsa, creamy guacamole, and a variety of fresh and colorful toppings, this dish is sure to impress your taste buds and leave you feeling fully satisfied. Whether you're feeding a crowd or simply looking for a delicious dinner option, this burrito bowl has you covered.

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Ingredients

  • 1 ½ pounds beef tenderloin tips, cut into bite-size pieces
  • 1 (6 ounce) pouch carne asada marinade with jalapeno and garlic (such as Frontera®)
  • 1 tablespoon adobo sauce from chipotle peppers
  • ½ teaspoon Montreal steak seasoning
  • ¾ cup ranch dressing
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon adobo sauce from chipotle peppers
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers, warmed
  • 1 (6.8 ounce) package Spanish-style rice mix (such as Rice-A-Roni®)
  • 2 tablespoons margarine
  • 1 avocado, cut into wedges
  • 3 Roma tomatoes, chopped
  • 1 onion, diced
  • 1 cup shredded lettuce
  • ¾ cup shredded Cheddar cheese
  • 1 lime, cut into wedges
  • 1 jalapeno pepper, diced
  • ¼ cup chopped fresh cilantro
  • 1 cup pinto beans, drained
  • 1 cup Southwest-style corn with poblano and red peppers, drained
  • 2 teaspoons vegetable oil, or as needed

Information

  • Prep Time: 40 mins
  • Cook Time: 26 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 6 mins
  • Servings: 8
  • Yield: 8 servings

  • Place beef in a gallon-size resealable plastic bag. Add carne asada marinade, 1 tablespoon adobo sauce, and steak seasoning. Seal and place in refrigerator to marinate for 1 hour.
  • Combine ranch dressing, chipotle pepper, and 1 teaspoon adobo sauce in a small bowl until well mixed. Cover with plastic wrap and refrigerate dressing until ready to assemble meal.
  • Combine water, diced tomato mix, Spanish rice mix, and margarine in a large skillet. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 15 to 20 minutes.
  • Place avocado, tomatoes, onion, lettuce, Cheddar cheese, lime, jalapeno pepper, and cilantro in individual ramekins or little bowls as burrito fixings.
  • Place pinto beans and corn in individual microwave-safe bowls. Heat in microwave until warm, 2 to 3 minutes.
  • Preheat a ridged grill pan over medium-high heat. Grease lightly with oil.
  • Drain and discard marinade from the beef, if necessary. Cook on the grill pan until medium-rare, hot and slightly pink in the center, 2 to 3 minutes per side. Transfer beef to a plate.
  • Serve beef alongside the rice, burrito fixings, pinto beans, and corn as make-your-own bowls, or divide rice into serving bowls and top with the fixings. Drizzle with the chipotle dressing.

    • Nutrition

    570 cal.

    • Total Fat: 33g
    • Saturated Fat: 9g
    • Cholesterol: 89mg
    • Sodium: 1615mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 32g
    • Vitamin C: 20mg
    • Calcium: 150mg
    • Iron: 4mg
    • Potassium: 711mg

    Categories

    Grain recipes
    Protein recipes
    Vegetable recipes
    Dairy recipes
    Spices recipes