Serves 1
Directions
- 1Take about one and a half pounds of really thinly sliced steak, put a little oil on them, and season them well with salt and pepper.
- 2Cook the seasoned steaks in a hot pan for just about a minute and a half on each side.
- 3While the steak is cooking, chop up two bell peppers and one onion.
- 4When the steaks are finished cooking, remove them from the pan.
- 5Add a few tablespoons of butter to the same pan.
- 6Once the butter is melted, add all the chopped veggies and cook for a few minutes until tender.
- 7Add a big scoop of minced garlic to the tender veggies and cook for another minute.
- 8Add one can of undrained tomatoes with green chilies, three cups of low sodium beef broth, and three cups of instant rice to the pan.
- 9Stir the mixture really well and let it boil.
- 10While the rice is cooking (which takes about 5-8 minutes), slice the cooked steak into bite-sized pieces.
- 11Season the sliced steak really well with Slap Ya Mama seasoning and a packet of taco seasoning.
- 12Heat up about three-fourths cups of queso.
- 13Once the rice is cooked through, spread the heated queso on top.
- 14Top the queso and rice with the seasoned steak.
- 15Add a little bit more queso to the top of the dish.
Ingredients
- 1.5 pounds thinly sliced steak
- oil
- salt
- pepper
- 2 bell peppers
- 1 onion
- tablespoons butter
- 1 scoop minced garlic
- 1 can canned tomatoes with green chilies
- 3 cups low sodium beef broth
- 3 cups instant rice
- Slap Ya Mama seasoning
- 1 packet taco seasoning
- 0.75 cups queso
Equipment
pan
Tips
- Do not overcook the thinly sliced steak, about 1.5 minutes per side.
- If you don't want the dish too spicy, omit the Slap Ya Mama seasoning.
- Do not drain the can of tomatoes with green chilies.
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