Follow these steps for perfect results
Sirloin Steak
cut into 1/2 inch strips
Onions
thinly sliced
Bell Peppers
thinly sliced
Mushrooms
sliced
Olive Oil
your choice
Balsamic Vinegar
Salt
Black Pepper
Queso Sauce
melted
Mexican Rice
prepared
Sour Cream
Guacamole
Salsa
Large Tortillas
Prepare vegetables (except mushrooms) by thinly slicing them.
Toss each type of vegetable with 4-6 tablespoons of oil, cover, and refrigerate.
Place steak or chicken strips in a bowl with a lid or cover.
Drizzle with 1/8 to 1/4 cup of oil, salt, pepper, and balsamic vinegar.
Toss the meat around, cover, and refrigerate.
Toss the vegetables a few times to ensure they are coated with oil.
Toss meat often to coat well.
Allow the meat and vegetables to marinate for 2-3 hours.
Prepare Mexican rice according to package directions.
Keep the rice warm.
Heat a skillet to medium-high heat.
Cook the meat until done and keep warm.
Saute the vegetables separately if needed.
Spoon rice onto a plate.
Layer on vegetables of choice.
Top with meat and queso/Velveeta.
Place on tortillas with sour cream, guacamole, and salsa of choice.
Expert advice for the best results
Marinate the meat and vegetables for a longer period for enhanced flavor.
Adjust the amount of spice to your preference.
Serve with your favorite Mexican toppings, such as chopped cilantro, diced tomatoes, and pickled onions.
Everything you need to know before you start
20 minutes
Meat and vegetables can be marinated overnight.
Serve in a skillet for a rustic presentation, or plate individually with a variety of toppings.
Serve with a side of black beans and a refreshing margarita.
Garnish with chopped cilantro and a lime wedge.
Pairs well with the spicy flavors.
Classic pairing for Mexican cuisine.
Discover the story behind this recipe
Commonly served during family gatherings and celebrations.
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