- 1 1/2 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
- 1/2 teaspoon Montreal steak seasoning
- 3/4 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
- 3/4 cup shredded Cheddar cheese
- 1 lime, cut into wedges
- 1 jalapeno pepper, diced
- 1/4 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
- 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.
04/25/2018
recipepes.com
Sizzling Steak Burrito Bowl, recipe
PT15M
PT1H
5
455 calories