Easy Steak Fajita Bowls
Ingredients
- ½ lb skirt steak
- ½ (1.27-oz) pouch fajita seasoning
- 2 Tbsp vegetable oil, divided
- ½ (14-oz) pkg frozen peppers and onion blend
- 1 (8.5-oz) pouch microwavable pinto beans and rice
- 1 Tbsp chopped fresh cilantro
- ½ tsp grated lime rind
- ½ (8-oz) carton guacamole
- ½ (8-oz) carton sour cream
- ½ (16-oz) carton refrigerated salsa
Instructions
- Sprinkle steak with fajita seasoning.
- Heat 1 Tbsp oil in a skillet over medium-high heat; add steak, and cook 5 to 6 minutes per side or to desired doneness.
- Remove from skillet; let stand 10 minutes.
- Heat remaining 1 Tbsp oil in skillet; add pepper mix, and cook until tender.
- Heat rice according to package directions; spoon into a bowl, and stir in cilantro and lime rind.
- Thinly slice steak across the grain.
- Divide rice among serving bowls; top with steak, peppers and onions, guacamole, sour cream and salsa.
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