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.

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Recipe Summary

prep:
40 mins
cook:
26 mins
additional:
1 hr
total:
2 hrs 6 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

The directions for making Spanish rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

570 calories; protein 32g; carbohydrates 37.5g; fat 32.9g; cholesterol 88.6mg; sodium 1615mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
12/12/2017
This was excellent! I made a few changes. First, I used a flank steak and made my own marinade with lime juice, oj, fresh jalapeños, cilantro, vinegar, olive oil, fresh garlic, s&p. I also subbed plain brown rice for the Spanish rice suggested in the recipe. Trust me, there are plenty of flavors that you won’t miss it. I wanted something a little cleaner/less sodium. This dish would also be excellent with black beans, but the pintos were delicious. Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2017
This was excellent! I made a few changes. First, I used a flank steak and made my own marinade with lime juice, oj, fresh jalapeños, cilantro, vinegar, olive oil, fresh garlic, s&p. I also subbed plain brown rice for the Spanish rice suggested in the recipe. Trust me, there are plenty of flavors that you won’t miss it. I wanted something a little cleaner/less sodium. This dish would also be excellent with black beans, but the pintos were delicious. Read More
(2)
Rating: 5 stars
08/21/2019
My husband absolutely loved it. The combination of flavors hit all the right notes with him. I used NY strip instead of beef tenderloin, and I also grilled red/green peppers, the onion, and the tomato. Read More
(1)
Rating: 5 stars
12/21/2020
Made this for the first time tonight.  We all absolutely loved this recipe.  Besides being enjoyable to eat, it was a lot of fun to make.   The flavour of the spices, rice mixture and rest of the ingredients worked so well together.  This is a new classic in our house! Read More
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