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Steak Burrito Bowl

Steak Burrito Bowl
  • Prep 60 min
  • Total 2 hr 10 min
  • Servings 6
Who needs a tortilla? Not you, especially when you have everything you love about burritos (steak, rice, beans and all the fixings) combined in one big, beautiful bowl.
Updated December 12, 2016

Ingredients

Steak

  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 lb flank steak

Cilantro Lime Rice

  • 3 1/2 cups water
  • 2 cups long-grain white rice
  • 1 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil

Beans

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 serrano chile, seeded and diced
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles

Toppings

  • 1 sliced avocado
  • 1/2 cup crumbled Cotija cheese
  • 1/2 cup sour cream
  • 2 cups shredded lettuce
  • Lime wedges

Steps

  • 1
    In large shallow dish, beat 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper with whisk. Add flank steak; turn to coat. Cover and refrigerate 1 hour.
  • 2
    In 2-quart saucepan, heat water to boiling. Add rice and 1 teaspoon salt; cover, and reduce heat to simmering. Simmer 16 to 18 minutes or until water is absorbed and rice is just tender.
  • 3
    In small bowl, beat 1/4 cup cilantro, 3 tablespoons lime juice and 1 tablespoon olive oil with whisk. Stir into cooked rice; fluff with a fork.
  • 4
    In 10-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and serrano chile; cook and stir about 4 minutes or until vegetables are softened. Add taco seasoning mix, and stir to combine. Add beans, tomatoes and green chiles; heat to boiling. Reduce heat to low; simmer 10 minutes.
  • 5
    Set oven control to broil. Spray broiler pan rack with cooking spray. Place flank steak on rack in pan. Broil with top 3 to 4 inches from heat 6 minutes. Turn; broil 6 minutes longer for medium doneness. Transfer to cutting board; let stand 10 minutes. Cut across grain into thin slices, then into 1-inch pieces.
  • 6
    Divide rice among 6 serving bowls; top with bean mixture, steak and Toppings.

Expert Tips

  • Guacamole makes another great topping for this addictive burrito.
  • Serrano chiles can add a little (or a lot) of heat to a dish. If you prefer your beans on the mild side, feel free to leave the chile out.
  • Beans can be made up to 2 days in advance. Reheat in a saucepan on low heat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
1640mg
68%
Potassium
790mg
23%
Total Carbohydrate
78g
26%
Dietary Fiber
6g
26%
Sugars
5g
Protein
40g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
40%
40%
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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