- Preparation Time : 10 mins | Cooking Time : 40 mins | Makes 5 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 650.0 |
| Total Fat | 30.0 g |
| Saturated Fat | 6.0 g |
| Cholestrol | 60.0 mg |
| Sodium | 640.0 mg |
| Total Carbs | 68.0 g |
| Dietary Fiber | 4.0 g |
| Sugars | 8.0 g |
| Protein | 27.0 g |
Ingredients List
- 1 Tbsp. Knorr® Beef Flavor Bouillon Granulated
- 1 Tbsp. vegetable oil
- 2 large clove garlic, finely chopped
- 2 tsp. ancho chile powder
- 1 tsp. ground cumin
- 1 - lb. skirt steak
- 20 corn tortillas, warmed according to package directions
- RICE:
- 1 cup uncooked brown rice
- 2 1/2 cups water
- SALAD:
- 6 cups mixed salad greens
- 6 Tbsp. olive oil
- 3 Tbsp. balsamic vinegar
- 1 large tomato, cut in wedges
DIRECTIONS
-
Start cooking the brown rice in water according to package directions.
-
About 15 minutes before rice should be cooked, begin to prepare your tacos. Combine Knorr® Beef flavor Bouillon, oil, garlic, chile powder and cumin in small bowl. Rub steak on both sides with Bouillon mixture.
-
Heat large nonstick skillet over high heat and cook steak, in batches if necessary, turning once, until desired doneness, about 8 minutes. Remove from skillet; loosely cover to keep warm. Let rest 5 minutes, then thinly slice against the grain.
-
Have your family build their own tacos. Start by stacking 2 tortillas topped with sliced steak, and if desired, taco toppings of your choice.
-
Finally, toss the salad greens, tomato wedges and oil and vinegar in a salad bowl.
-
Serve tacos with salad and rice.
