Chuck Steak & Rice Medley in Crisp Tortilla Shells

Joanne Hendriksen


Serve as a low-calorie lunch that's both healthy & fulfilling.


☆☆☆☆☆ 0 votes

20 Min
10 Min


  • 1
    flour tortillas
  • 1/4 c
  • 1/2 c
    cooked rice
  • 1/4 c
    steam carrot
  • 1 Tbsp
    corn kernels, fresh
  • 1 Tbsp
    carry's chipotle salsa
  • 1/4 medium
    raw carrot sliced into sticks
  • 3 small
    pieces of tender cooked chuck steak
  • 1 small
    thin slices red onion

How to Make Chuck Steak & Rice Medley in Crisp Tortilla Shells


  1. Preheat oven 400 degrees F.
  2. Bake tortilla shell in dry small cast iron skillet approx. 10 minutes or until golden brown
  3. sprinkle cheese sparingly on the inside bottom of baked crispy shell
  4. Place rice, cooked & sliced carrots & corn medley inside bowl while hot to melt bottom layer of cheese
  5. Place pieces of cooked tender Chuck Steak atop rice mixture-Place Chipotle salsa beside steak
  6. Place carrot sticks on sides for both color and taste
    Finish by Enjoying the shell surround eaten as a cheesy chip to finish the meal

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