STEAK TACO NIGHT! Black Bean Corn Salsa, Guacamole, Spanish/Mexican Rice, Refried Beans

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cottage cheese

Feta provides a similar tangy flavor at a lower cost.

flat iron steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and more affordable.

Rinse black beans and corn in a colander.

Chop 6 roma tomatoes into 1 cm pieces and place in a bowl.

Dice 1/2 red onion and add to the bowl with tomatoes.

Add lime juice to the onion to cut its sharpness.

Prepare jalapenos, leaving seeds in for adults or removing for kids.

Julienne and then dice the onion for the salsa.

Chop cilantro and add to the salsa mixture.

Mix the salsa ingredients in the colander to drain excess juices, then transfer to a bowl.

Cut 4 avocados around the pit, remove the pit, and scoop into a bowl.

Mash the avocado with a fork, leaving some chunks.

Add diced onion, small diced tomato, zest of 1 lime, juice of 1 lime, and 2 pinches of salt to the guacamole.

Prepare the rice by adding 2 cups of long grain rice to a pan with oil and toast for 8-10 minutes.

In a bowl, combine 3 cups of chicken stock, cumin, and chili powder, then mix with the toasted rice.

Spread the rice mixture on a tray and roast in the oven at 450 degrees for 20-30 minutes.

Prepare the steak by seasoning with salt, pepper, cumin, and coriander.

Sear the steak until cooked, then let it rest before slicing.

Toast the corn tortillas in a skillet until warm and pliable.

Assemble tacos by placing sliced steak on tortillas, adding salsa, guacamole, and any additional toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary