Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tex-Mex Beef Bowl with Avocado Cilantro Dressing Recipe
Tex-Mex beef bowls wow guests with individual-sized BBQ beef servings complemented by avocado cilantro dressing for impressive presentation and bold flavors that create memorable dining experiences. This elegant preparation demonstrates how bowl format can create restaurant-quality presentation while the avocado cilantro dressing adds fresh contrast to rich beef. The individual sizing ensures proper portions while the impressive presentation makes these perfect for entertaining.
Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Prep Time:
30 mins
Cook Time:
8 mins
Additional Time:
10 mins
Total Time:
48 mins
Servings:
2
Yield:
2 servings
Cook Mode (Keep screen awake)
Ingredients
Dry Rub:
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
Bowl Ingredients:
½ pound flank steak
1 cup cooked white rice
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
1 cup tortilla chips
½ cup canned black beans
1 jalapeno pepper, thinly sliced
1 lime, cut into wedges
¼ cup crumbled cotija cheese
1 tablespoon chopped fresh cilantro
Avocado Cilantro Dressing:
2 avocados, peeled and pitted
1 cup water
½ cup chopped fresh cilantro
2 tablespoons sour cream
1 lime, juiced
1 clove garlic
1 pinch salt
Directions
Preheat a grill pan or skillet over medium-high heat until just barely smoking.
Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutrition Facts (per serving)
| 789 | Calories |
| 46g | Fat |
| 73g | Carbs |
| 31g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 789 | |
| % Daily Value * | |
| Total Fat 46g | 59% |
| Saturated Fat 12g | 59% |
| Cholesterol 49mg | 16% |
| Sodium 1106mg | 48% |
| Total Carbohydrate 73g | 27% |
| Dietary Fiber 23g | 82% |
| Total Sugars 4g | |
| Protein 31g | 61% |
| Vitamin C 70mg | 78% |
| Calcium 270mg | 21% |
| Iron 6mg | 34% |
| Potassium 1836mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
