Ingredients
Scale
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 packet taco seasoning
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-5 minutes.
- Step 2: Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Step 3: Stir in the taco seasoning and cook for 1 minute more, ensuring the steak and vegetables are coated evenly.
- Step 4: Add the cooked rice to the skillet and mix well with the steak and vegetable mixture.
- Step 5: Sprinkle the shredded cheddar cheese over the rice mixture. Cover the skillet and let it cook until the cheese is melted, about 2-3 minutes.
- Step 6: Top with salsa and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent drying.
- Serve with a dollop of sour cream and some sliced avocado for extra creaminess and flavor.
- For a deeper, more complex flavor, consider using a blend of cheddar and Monterey Jack cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American