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Easy Burrito Bowl Recipe

Easy Burrito Bowl Recipe

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Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 5 -6
Ingredients Method

Ingredients
  

  • Choose your preferred meat (ahi tuna steak, chicken, pork or all:
  • 1 1/2 LBS Sushi Grade Ahi Tuna Cut into cubes
  • 2 1/2 LBS Stir Fry Steak Strips
  • 2 1/2 LBS Chicken Cut into cubes
  • 2 1/2 LBS Pork Cut into cubes
  • Romaine Lettuce Chopped
  • Pico de Gallo
  • Avocado Sliced
  • 1 1/2 Cups Cooked Long Grain White Rice or Rice / Grain of your choice
  • Canned Sweet Corn cooked per package instructions
  • Canned Black Beans cooked per package instructions
Marinade:
  • 8 OZ Packages Frontera Taco Skillet Sauce Key Lime Cilantro with Roasted Tomatillo + Green Chile per meat
Toppings:
  • Salsa of your choice
  • Mexican Blend Cheese Shredded (Or your favorite cheese)
Chipotle Pepper Cream Sauce:
  • 1 Cup Sour Cream Or Greek Yogurt
  • 1/2 Chipotle Pepper
  • 1 TBSP Minced Garlic
  • 2 TBSP Water
  • 2 TBSP Lime Juice
Cilantro Sauce:
  • 1/2 Cup Cilantro
  • 1 TBSP Garlic
  • 2 TBSP Lime Juice
  • 2 TBSP Olive Oil
  • 2 TBSP Water

Method
 

  1. For each meat combine one package Taco Skillet Sauce and meat in ziplock bag.
  2. Shake to thoroughly coat.
  3. Marinade meat in ziplock bag for 2 - 4 hours in refrigerator.
  4. Cook Long Grain Rice to package instructions
  5. Turn burner to Medium / Medium Low
  6. Add 1 TBSP Olive oil per skillet, per meat
  7. Cook 2 -3 Minutes for Tuna
  8. Cook 12 Minutes for Steak, Strain
  9. Cook 8 - 10 Minutes for Chicken
  10. Cook 8 - 10 Minutes for Pork
  11. Optional - Pour about 2 TBSP Cilantro Sauce into rice to make cilantro rice
To serve (per bowl):
  1. Put 3 - 4 TBSP rice in bottom of serving bowl
  2. Add 1 Serving of meat
  3. Add 2 - 3 TBSP lettuce
  4. Add 2 - 3 TBSP Corn
  5. Add 2 - 3 TBSP Beans
  6. Add 2 - 3 TBSP Pico de Gallo
  7. Top with Cheese and / or Avocado
  8. Top with Chipotle Sauce