📝 Description
Tender slow-cooked steak piled over fluffy rice and smothered in creamy queso, then loaded with bold toppings. This bowl is rich, cheesy, and packed with Tex-Mex flavor—perfect for easy dinners or meal prep.
🛒 Ingredients
🥩 Steak
500g steak (flank, sirloin, or chuck)
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
1/2 tsp chili powder 🌶️
Salt & black pepper
🍚 Rice Base
2 cups cooked rice
1 cup beef broth
🧀 Queso Sauce
1 cup shredded cheddar cheese 🧀
1/2 cup Monterey Jack cheese
1 cup milk 🥛
1 tbsp butter 🧈
1/2 tsp garlic powder
🌮 Toppings
1/2 cup black beans
1/2 cup corn 🌽
1/2 cup diced tomatoes 🍅
1/4 cup chopped cilantro 🌿
Sour cream (optional)
👨🍳 Step-by-Step Instructions
1️⃣ Prep the Steak
Season steak with paprika, cumin, chili powder, salt & pepper.
Sear in a hot pan for 2–3 minutes per side (optional for extra flavor).
2️⃣ Slow Cook
Place steak in crockpot with beef broth.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours until tender.
3️⃣ Shred
Remove steak, shred with forks, then return to juices.
4️⃣ Make Queso
In a saucepan, melt butter.
Add milk and cheeses → stir until smooth.
Add garlic powder and mix well.
5️⃣ Assemble Bowl
Add rice to bowl 🍚
Top with shredded steak 🥩
Pour queso sauce generously 🧀
Add beans, corn, tomatoes, and cilantro 🌮
⏱ Prep & Cook Time
Prep: 10 minutes
Cook: 4–8 hours
Total: Easy slow-cooker meal 💯
🔥 Nutrition (Approx per serving)
Calories: 780 kcal
Protein: 48g 💪
Carbs: 55g
Fat: 42g
