Mom's Steak Burrito Bowls Recipe
Tex-Mex-style flank steak slow cooked and served as a bowl with brown rice, pinto beans and desired toppings.
ingredients
- 1½ pounds beef flank steak, thinly sliced
- 1 cup unsalted beef broth or stock
-
3 tablespoons Mom's Favorite Taco Seasoning FW20
- 3 cups cooked brown or white rice
- 1 (15 ounce) can pinto beans, rinsed and drained
- Toppings such as shredded cheese, chopped tomatoes, shredded lettuce, chopped onion, sliced black olives, sliced jalapeño peppers, chopped avocado, sour cream, salsa
cooking methods
- Slow Cooker
directions
- In a 3-quart or larger slow cooker, combine first 3 ingredients. Cook on LOW 4-5 hours.
- Divide rice, beans and taco meat among dinner bowls or plates.
- Top with desired toppings.
Makes 6 servings.
Serve with chips and salsa.
Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine cooked rice and pinto beans in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Wine Pairing: Cabernet Sauvignon
Nutrition per Serving: (does not include toppings) Calories: 370 Total Fat: 10g Sat. Fat: 3.5g Cholest: 75mg Sodium: 740mg Carbs: 37g Fiber: 2g Sugar: 0g Protein: 32ghave a delicious recipe to share?
Rated 5 out of
5
by
gourmetrae from
Quick, Easy, and Yummy
I made this on the stove top in a skillet instead of the slow cooker. It took about 15 minutes. It was so easy and quick. The kids LOVED it and even asked for seconds. I love how easy these meal kits make meal time.
Date published: 2019-10-01