Gather all your ingredients and measure them out. Chop the steak into bite-sized pieces, wash the vegetables, and set your cooked rice aside.

In a bowl, season the diced steak with salt and pepper.

In a skillet over medium heat, add a splash of oil. Once heated, place the seasoned steak in the skillet and cook until browned, about 5-7 minutes.

Add the black beans and corn to the skillet, stir well, and cook for an additional 2-3 minutes.

In a separate pot, heat the queso cheese over low heat, stirring gently until it melts into a creamy consistency.

In your serving bowl, layer the cooked rice at the bottom.

Spoon the steak, black bean, and corn mixture over the rice.

Drizzle the melted queso cheese over the steak mixture.

Top with diced tomatoes, chopped cilantro, and sliced avocado.

Serve immediately while it’s hot and cheesy.