Yummy in my Tummy

Chipotle Burrito Bowl Knock Off Recipe

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It’s Jack Jack’s birthday on Monday but we’re celebrating this weekend. We decided to go ahead and do our best to knock off Chipotle’s steak burrito bowls for dinner.
It was pretty close~not identical but veryyyy yummy and since everyone like’s different ingredients and we have a vegetarian in the fam, it was perfect because everyone could choose their own ingredients!

 

Ingredients
1 lb.skirt steak, cut into thirds
3 tbsp.extra-virgin olive oil, divided
1 tsp.chili powder
1 tsp.ground cumin
1/2tsp.dried oregano
1/2tsp.paprika
Kosher salt
Freshly ground black pepper
3 c.corn (fresh, frozen and thawed, or canned)
1/2red onion, chopped
Juice of 2 limes
2 tbsp.Mexican blend cheese freshly chopped cilantro, plus more for garnish
4 c.cooked brown rice
2 c.shredded lettuce
2 c.quartered cherry tomatoes–I used pico de gallo (tomatoes and onions chopped up)
1 c.Mexican cheese blend
1 c.guacamole (optional)–I used slices of avocado
Sour cream, for serving
Lime wedges, for serving
 
Directions
  1. Drizzle 1 tablespoon oil over steak, then rub all over with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper.
  2. In a large skillet over medium-high heat, heat1 more tablespoon olive oil. Add steak and cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before dicing into cubes.
  3. Makecorn salsa: In a large bowl, combine corn, remaining 1 tablespoon oliveoil, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper.
  4. Divide rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, guacamole, and sour cream.
  5. Squeeze fresh lime juice over bowls and garnish with more cilantro.

 

Save some room for that reeses peanut butter cup ice cream cake!

 

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