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Beautiful bowl full of steak fajita taco salad

Steak Fajita Taco Salad

This Steak Fajita Taco Salad is loaded with seasoned beef, cilantro lime rice, spicy pinto beans, all on top of a cheesy flour tortilla and topped with all the delicious veggies needed to make a great salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 1268 kcal

Ingredients
  

  • 1 1/2 cups long grain white rice
  • 3 cups water
  • 1 chicken flavored bullion cube
  • 1 Tablespoon chopped cilantro
  • 1 lime juice only
  • 2 cups canned pinto beans with juices
  • 1/4 cup Salsa Verde
  • 1 pound package seasoned beef skirt steak
  • 1 Tablespoon Vegetable Oil
  • 4 - 12 inch flour tortillas
  • 1 cup grated cheddar jack cheese
  • 2 Tablespoons butter
  • 1 head green leaf lettuce chopped
  • 2 cups fresh store bought Pico de gallo
  • 1 large avocado pitted, peeled and sliced
  • 1 1/2 cups crispy tortilla strips
  • 1/2 cup crumbled Cotija Cheese
  • Lime wedges
  • 1 jar Lighthouse Cotija Cilantro dressing

Instructions
 

  • In a medium size sauce pan, with a lid, over medium-high heat, add rice, water, lime juice, chicken bullion, and cilantro. Bring to a boil. Reduce heat to a low simmer, cover with lid, and cook for 20 minutes or until rice is tender. Fluff with a fork and set aside.
  • Meanwhile, in a microwave safe bowl, add one can pinto beans and 1/4 cup of Salsa Verde. Mix until well combined. Cook for 3-4 minutes, covered, in microwave.
  • Cut skirt steak into bite size pieces. Heat a large skillet with 1 Tablespoon oil, over medium-high heat, until oil is hot. Add cut up seasoned skirt steak. Cook until meat is brown and edges are golden. Remove meat from skillet and set aside to cool off.
  • Heat a large griddle or skillet over medium heat. Butter one side of each flour tortilla. Place tortilla on griddle butter side down. Add 1/4 cup grated cheese to top of tortilla. Grill until one side is golden brown and cheese is melted.
  • Place tortilla, cheese side up, in a shallow dish. Add a layer of Cilantro lime rice, a layer of pinto beans, followed by a layer of grilled skirt steak bites. Top with chopped lettuce, pico de gallo, sliced avocado, tortilla strips, crumbled cotija cheese and lime wedges.
  • Drizzle salad dressing over top of salad. Serve

Nutrition

Serving: 1saladCalories: 1268kcalCarbohydrates: 94gProtein: 67gFat: 70gSaturated Fat: 27gPolyunsaturated Fat: 35gTrans Fat: 1gCholesterol: 200mgSodium: 1685mgFiber: 14gSugar: 13g
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