Steak simmered in Southwestern Chipotle flavors, layered with cilantro lime rice and any toppings your heart desires – these Chipotle Burrito Bowls will become a quick family favorite!
My love affair with all foods spicy is no secret. Mexican, Thai, Southwestern grub…
Bring. It. On.
The spicier the better is my motto.
That is when I saw the inspiration for these burrito bowls in a grocery magazine, I knew I had to make them. You won’t miss the tortilla – Don’t think you will walk away from the table with your tummy growling — we were STUFFED!
Beef, rice, pinto beans, corn, avocado, lettuce, tomatoes, cheese and black olives — this was my bowl, doesn’t that look good?
So many options to make this your own. It starts simply with some top sirloin steak, some southwestern spices and a bottle of Southwestern Chipotle BBQ sauce.
- 2 pounds top sirloin steak, cut into 1/2 inch cubes, fat removed
- 1 Tablespoon Mrs. Dash Southwest Chipotle seasoning
- 1 Tablespoon Olive Oil
- 1/3 cup Southwest Chipotle BBQ sauce
- 4 cups cooked rice
- 2 Tablespoons fresh cilantro, chopped
- Juice of half lime
- Lime wedges for serving
Place cubes of meat in a large ziplock bag. Sprinkle with Mrs. Dash seasoning. Shake bag to coat, and let sit for about 15 minutes.
Prepare rice: In a bowl toss prepared rice with cillantro and lime juice.
Heat oil in a large skillet, saute steak for about 4-5 minutes, or until brown. Reduce heat to medium, stir in BBQ sauce and let cook for 10-15 minutes, until meat is tender. Stirring occasionally.
Add a scoop of rice to bowl, add meat, and any other desired additions. Serve with a lime wedge.
Topping Ideas: pinto beans, corn, shredded cheese, lettuce, avocado, salsa, olives, tomatoes
(I used Basmati)
Amount Per Serving: Calories: 580 Total Fat: 24g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 139mg Sodium: 334mg Carbohydrates: 43g Fiber: 1g Sugar: 10g Protein: 44g