Description
A delightful dish combining flank steak, creamy queso cheese, and vibrant, fresh veggies, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion 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
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, or until browned to your desired doneness. Set aside.
- In a separate pot, gently warm the queso cheese sauce on low heat until smooth and creamy.
- In a large bowl, combine cooked white rice, black beans, corn, and diced tomatoes. Mix well.
- Divide the rice mixture among serving bowls, topping each with cooked steak, warm queso cheese sauce, and diced avocado.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
For optimal flavor, marinate flank steak in spices for at least 30 minutes before cooking. Consider using pre-cooked rice for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg