Preparation

• 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.