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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 570 calories; protein 32g; carbohydrates 37.5g; fat 32.9g; cholesterol 88.6mg; sodium 1615mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much important to include some fun foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just pleased it in the first place."

Because it comes to dinner , much eat or eating too much of the wrong item of food will make lead to trouble on sleeping. On the other side, a daylight food that is not eating to much food than satiating can leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .

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