Steak Burrito Bowl with Corn and Crispy Tortilla Strips
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The best parts of the burrito are found in this bowl: flavorful rice, meaty steak, crunchy tortillas, and, of course, cheese and sour cream on top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions.
In a mixing bowl, combine sour cream and seasoning blend. Set aside.
Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.
If using flank steak, follow same instructions and season same amount. If using ground beef or ground turkey, season same amount.
Start the Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and green onions (reserve a pinch for garnish) to hot pan. Stir occasionally until no pink remains on steak, 4-6 minutes.
If using flank steak or ground beef, follow same instructions and stir occasionally until no pink remains, 4-6 minutes. If using ground turkey, follow same instructions and stir occasionally until no pink remains, 7-9 minutes.
Finish the Steak
Add corn to pan and stir occasionally until warmed through, 1-2 minutes.
Remove from burner and stir in enchilada sauce and a pinch of salt and pepper.
Warm Rice and Finish Dish
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with reserved green onions, queso fresco (crumbling with your hands if needed), tortilla strips, and sour cream mixture. Bon appétit!
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