Sizzling Steak Burrito Bowl

This sizzling steak burrito bowl is not your average burrito bowl! Marinated grilled steak, savory Spanish rice, zesty beans and corn, smoky ranch, plus all the other fantastic fixings. Perfect for game day! Serve with lime wedges.

• Preparation Time: 40 mins
• Cooking Time: 26 mins
• Total Time: 1 hr 6 mins
• Calories: 570 Calories

Ingredients

• 2 cups water
• ¼ cup chopped fresh cilantro
• 2 tablespoons margarine
• 1 onion, diced
• ¾ cup shredded Cheddar cheese
• 1 lime, cut into wedges
• 1 cup shredded lettuce
• 1 cup pinto beans, drained
• 1 teaspoon adobo sauce from chipotle peppers
• 2 teaspoons vegetable oil, or as needed
• 1 jalapeno pepper, diced
• 1 tablespoon adobo sauce from chipotle peppers
• 3 Roma tomatoes, chopped
• ¾ cup ranch dressing
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 ½ pounds beef tenderloin tips, cut into bite-size pieces
• ½ teaspoon Montreal steak seasoning
• 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®)
• 1 avocado, cut into wedges
• 1 cup Southwest-style corn with poblano and red peppers, drained

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place avocado, tomatoes, onion, lettuce, Cheddar cheese, lime, jalapeno pepper, and cilantro in individual ramekins or little bowls as burrito fixings.

Step 5

Place pinto beans and corn in individual microwave-safe bowls. Heat in microwave until warm, 2 to 3 minutes.

Step 6

Preheat a ridged grill pan over medium-high heat. Grease lightly with oil.

Step 7

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.

Step 8

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.