Southwestern Sliced Beef Bowl

Moist Sliced Beef atop a Bowl of Spanish style rice and beans, topped with tomato, corn and cheddar.

Southwestern Sliced Beef Bowl

Southwestern Sliced Beef Bowl K-12

Ingredients

Serves
10 servings

Southwestern Sliced Beef Bowl

1 ½ lbs. (approx. 25 oz.)
1 ¼ C (approx. 10 oz.)

Brown Rice

1 ¼ C (approx. 10 oz.)

Pinto Beans

2/3 C (approx. 5 oz.)

Low Fat/Low Sodium Cheddar

1 ¼ C (approx. 10 oz.)

Whole Kernel Corn

2/3 C (approx. 5 oz.)

Mild Salsa

2/3 C (approx. 5 oz.)

Sriracha Hot Sauce (see sub-recipe)

Sriracha Hot Sauce

¼ C (approx. 1.5 oz.)

Sriracha Hot Sauce

¼ C (approx. 2 oz.)

Mayo

1 Tbsp. (approx. 0.5 oz.)

Lime Juice

1 Tbsp. (approx. 0.5 oz.)

Cayenne Pepper

1 Tbsp. (approx. 0.5 oz.)

Onion Powder

Show ingredients

Directions

Southwestern Sliced Beef Bowl

  1. Lay Sliced beef on a coated or parchment paper covered sheet pan. Place in a pre-heated oven at 350°F for 7 minutes. Pull from oven and put into steam table or build product immediately.
  2. Add salsa to bean and rice blend and place in bowl. Top bowl with Sliced steak. Place tomato and corn around the outer bowl area and top with cheese.

Sriracha Hot Sauce

  1. Mix all ingredients in large bowl and set aside.