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Categories:
Rice Salad cerveza Jack cheese chili seasoning enchilada sauce cilantro corn tortillas sour cream canola oil garlic long grain white rice water chili seasoning salt red onion yellow pepper red beans white vinegar cilantro red onion garlic lemon juice beer white vinegar chili seasoning steak grate
Viewed: 45 - Published at: 5 years agoIngredients
- 1 1/2 cups leftover zesty rice salad
- 1/2 cup leftover steak cerveza, sliced into thin strips
- 1 cup shredded jack cheese, divided
- 1 teaspoon chili seasoning
- 1 (10-ounce) can enchilada sauce, divided
- 1 tablespoon freshly chopped cilantro leaves
- 8 corn tortillas, room temperature
- 1/2 cup sour cream, for serving, optional
- 1 tablespoon canola oil
- 1 tablespoon chopped garlic
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1 tablespoon chili seasoning
- Salt and freshly ground black pepper
- 1/2 medium red onion, diced
- 1 yellow pepper, diced
- 1 (14.5-ounce) can red beans, drained and rinsed
- 1 tablespoon white vinegar
- 1 tablespoon freshly chopped cilantro leaves
- 1/2 medium red onion, diced
- 1 tablespoon chopped garlic
- 2 tablespoons lemon juice
- 1 (12-ounce) bottle or can beer
- 2 tablespoons white vinegar
- 2 tablespoons chili seasoning
- 1 1/2 pounds top round steak
- Oil, for grate
Method
- Preheat oven to 350 degrees F.
- In a medium bowl, combine rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro.
- Evenly distribute the mixture between 8 tortillas and roll up.
- Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce.
- Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese.
- Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
- Remove from oven and serve with sour cream, if desired.
- Heat oil over medium heat in a medium sauce pot.
- Add garlic, and rice and saute for 2 minutes until rice is toasted.
- Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil.
- Cover, reduce heat to low and simmer for 15 minutes.
- Remove to a baking sheet and let cool.
- In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro.
- Mix well and serve with steak.
- In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning.
- Massage the back to mix the ingredients.
- Place the steak into the bag, squeeze the air out and seal.
- Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
- Set up grill or grill pan over medium-high heat.
- Oil grate when ready to start grilling.
- Let steaks stand at room temperature for 20 to 30 minutes before grilling.
- Remove steak from marinade.
- Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F).
- Pour the marinade into a large skillet over medium heat.
- Reduce by a half or until thickened, about 10 to 15 minutes
- Transfer steaks to a cutting board and let rest for 5 minutes before cutting.
- Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.
