• 4servings
  • 10minutes
  • 770calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, C, D
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (3 ounce) thin-cut beef round steaks

  2. 4 Mexican-style sandwich rolls (bolillos)

  3. 1/4 cup sour cream, divided

  4. 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided

  5. 2 avocados - peeled, pitted and sliced

  6. 2 large tomatoes, sliced

  7. 2 pickled jalapeno peppers, sliced into quarters lengthwise

  8. 2 cups shredded romaine lettuce, divided

  9. 1 cup chopped fresh cilantro, divided

  10. 1 cup crumbled queso fresco (Mexican fresh cheese), divided

  11. 1 lime, quartered

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.

  2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.


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