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Southwestern Steak Taco Bowl

Eating in just got better with these fully-loaded steak taco bowls! They're the ultimate crowd-pleasing food! 🙌


1½ pounds sirloin steak

1 packet Old El Paso Seasoning Mix Original

2 teaspoons olive oil

1 can black beans, drained and rinsed

1 cup frozen corn

1 avocado, diced

½ cup diced tomato

½ lime, juiced

¾ teaspoon salt

8 Old El Paso Soft Tortilla Bowls

2 cups shredded cheese

2 tablespoons minced cilantro, for garnish


1. Preheat oven to 375ºF.

2. Generously rub steak with Old El Paso Seasoning Mix Original. Heat an oiled cast-iron skillet over medium-high heat. When hot, add the steak. Sear steak on both sides until cooked to your desired temperature. Let steak rest for 10 minutes.

3. Heat olive oil in a pan over medium heat. Add black beans and corn, then sauté for 2–3 minutes. Transfer to a bowl and let cool for 10 minutes. Fold in avocado, tomato, lime juice, and salt.

4. Place Old El Paso Soft Tortilla Bowls on a sheet tray. Add shredded cheese to each bowl, making sure the cheese goes up the sides of the bowl. Place tray in oven for about 5 minutes, until cheese is melted.

5. Slice steak, thinly against the grain. Fill each bowl with black bean–corn salad, then arrange a few slices of steak on each. Garnish with cilantro, and squeeze a little lime on each. Serve!