Steak Fa­jita Bur­rito Bowl

Makes: 4 bowls

The Oakdale Leader - - NEIGHBORHOOD VALUES -

3 ta­ble­spoons olive oil, di­vided 1 pound skirt steak 1 red pep­per, sliced 1 yel­low pep­per, sliced 1 pack­age in­stant rice 1 ta­ble­spoon fresh lime juice 1/2 packet Ortega Orig­i­nal

Taco Sea­son­ing 1 Ortega Bake­able Tor­tilla

Bowl Kit 3 cups green leaf let­tuce, sliced 2 av­o­ca­dos, diced 1 cup corn ker­nels 1/2 cup cotija cheese 1 bot­tle Ortega Green Taco Sauce,

to taste

Add 2 ta­ble­spoons oil to skillet over medi­umhigh heat. Cook skirt steak 5 min­utes on each side. Re­move steak from pan and let rest. When cooled, slice into strips.

Add re­main­ing olive oil to skillet over medium-high heat. Saute red and yel­low pep­pers un­til cooked through.

Pre­pare rice as di­rected on pack­age. Add squeeze of lime and taco sea­son­ing. Stir to com­bine.

Pre­pare tor­tilla bowls as di­rected on pack­age. Fill with rice, shred­ded let­tuce, sliced steak and pep­pers. Top with diced av­o­cado, corn and cotija cheese. Fin­ish with taco sauce.

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