Best Tex Mex Steak Bowls Recipes

SLOW-COOKER TEX-MEX STEAK AND RICE

Slow-Cooker Tex-Mex Steak and Rice image

Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h40m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/4 pounds beef boneless round, tip or chuck steak, about 3/4 inch thick
1 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 can (14.5 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cups frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained
1 cup uncooked instant rice

Steps:

Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.
Cover and cook on Low heat setting 7 to 8 hours.
Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 75 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg

GRAIN BOWLS WITH GRILLED CORN, STEAK, AND AVOCADO

Grain Bowls with Grilled Corn, Steak, and Avocado image

Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Provided by Anna Stockwell

Categories Steak Corn Grains Cheese Feta Green Onion/Scallion Lime Juice Avocado Grill Dinner Summer Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lb. skirt or flank steak
1 1/2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, plus more
3 large or 4 small ears of corn, shucked
2 cups cooked whole grains, such as quinoa, farro, rice, or barley
3 oz. crumbled feta or Cotija cheese (about 1/2 cup)
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lime juice
1 avocado, peeled, thinly sliced
Creamy Jalapeño Sauce (for serving)

Steps:

Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.