Tex Mex Beef Bowl With Avocado Cilantro Dressing Recipes

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TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING



Tex-Mex Beef Bowl with Avocado Cilantro Dressing image

Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.

Provided by Amanda Frederickson

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 48m

Yield 2

Number Of Ingredients 22

½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
½ pound flank steak
1 cup cooked white rice
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
1 cup tortilla chips
½ cup canned black beans
1 jalapeno pepper, thinly sliced
1 lime, cut into wedges
¼ cup crumbled cotija cheese
1 tablespoon chopped fresh cilantro
2 avocados, peeled and pitted
1 cup water
½ cup chopped fresh cilantro
2 tablespoons sour cream
1 lime, juiced
1 clove garlic
1 pinch salt

Steps:

  • Preheat a grill pan or skillet over medium-high heat until just barely smoking.
  • Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
  • Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
  • Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
  • Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING



Tex-Mex Beef Bowl with Avocado Cilantro Dressing image

Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.

Provided by Amanda Frederickson

Categories     Beef Salad

Time 48m

Yield 2

Number Of Ingredients 22

½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
½ pound flank steak
1 cup cooked white rice
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
1 cup tortilla chips
½ cup canned black beans
1 jalapeno pepper, thinly sliced
1 lime, cut into wedges
¼ cup crumbled cotija cheese
1 tablespoon chopped fresh cilantro
2 avocados, peeled and pitted
1 cup water
½ cup chopped fresh cilantro
2 tablespoons sour cream
1 lime, juiced
1 clove garlic
1 pinch salt

Steps:

  • Preheat a grill pan or skillet over medium-high heat until just barely smoking.
  • Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
  • Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
  • Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
  • Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING



Tex-Mex Beef Bowl with Avocado Cilantro Dressing image

Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.

Provided by Amanda Frederickson

Categories     Beef Salad

Time 48m

Yield 2

Number Of Ingredients 22

½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
½ pound flank steak
1 cup cooked white rice
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
1 cup tortilla chips
½ cup canned black beans
1 jalapeno pepper, thinly sliced
1 lime, cut into wedges
¼ cup crumbled cotija cheese
1 tablespoon chopped fresh cilantro
2 avocados, peeled and pitted
1 cup water
½ cup chopped fresh cilantro
2 tablespoons sour cream
1 lime, juiced
1 clove garlic
1 pinch salt

Steps:

  • Preheat a grill pan or skillet over medium-high heat until just barely smoking.
  • Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
  • Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
  • Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
  • Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g

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