Dinner

Round 2

Name: Round 2
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 (12-ounce) bottle or can beer; 1 (14.5-ounce) can red beans, drained and rinsed; 1 tablespoon canola oil; 1 tablespoon chili seasoning; 1 teaspoon chili seasoning; 2 tablespoons chili seasoning; 1 tablespoon freshly chopped cilantro leaves; 8 corn tortillas, room temperature; 1 (10-ounce) can enchilada sauce, divided; 1 tablespoon chopped garlic; 1 cup shredded jack cheese, divided; 2 tablespoons lemon juice; Oil, for grate; 1/2 medium red onion, diced; Salt and freshly ground black pepper; 1/2 cup sour cream, for serving, optional; 1 1/2 pounds top round steak; 2 1/4 cups water; 1 1/2 cups long-grain white rice; 1 tablespoon white vinegar; 2 tablespoons white vinegar; 1 yellow pepper, diced

6 October 2026

Not yet ratedRate Recipe

Total Time30 Mins

Serves4

Per Serving$3.96

Photo coming soon

If you want to add more gluten free recipes to your recipe box, Round 2 might be a recipe you should try. This recipe serves 4 and costs $3.96 per serving. One serving contains 1483 calories, 72g of protein, and 42g of fat. It is brought to you by Foodnetwork.

Lunch Onions Cheese Beans Steak

Method:

1
Preheat oven to 350 degrees F.
2
In a medium bowl, combine the rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro. Evenly distribute the mixture between 8 tortillas and roll up.
3
Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce.
4
Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese.
5
Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
6
Remove from oven and serve with sour cream, if desired.
7
Heat oil over medium heat in a medium sauce pot.
8
Add garlic, and rice and saute for 2 minutes until rice is toasted.
9
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.
10
Remove to a baking sheet and let cool.
11
In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro.
12
Mix well and serve with steak.
13
In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients.
14
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.
15
Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling.
16
Let steaks stand at room temperature for 20 to 30 minutes before grilling.
17
Remove steak from marinade.
18
Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F).
19
Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes
20
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.