Description
A hearty Tex-Mex inspired one-bowl meal featuring tender steak strips, fluffy rice, and a rich homemade queso sauce. Simple, satisfying, and perfect for any night of the week.
Ingredients
1 lb flank steak or sirloin, thinly sliced
1 cup long-grain white rice
1 tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
4 cups cooked rice (2 cups uncooked)
2 cups shredded Monterey Jack cheese
1 cup milk
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped green onion (optional)
1 jalapeño, seeded and minced (optional)
Instructions
Preheat oven to 350°F
Heat olive oil in a skillet, cook steak with garlic powder, cumin, and chili powder until browned
Transfer cooked steak to a casserole dish and sprinkle cooked rice over it
Mix together cheese, milk, salt, and pepper until smooth, then pour over the steak and rice
Bake for 25-30 minutes until golden and bubbly
Garnish with green onion and jalapeño if using
Let rest 5 minutes before serving
Notes
Use gluten-free tamari for seasoning if needed
Queso sauce can be made on stovetop by cooking cheese with milk and spices
Add frozen black beans or diced tomatoes for extra protein/veggies
Store leftovers in an airtight container for up to 3 days