Carne Asada Burrito Casserole

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  100g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cilantro

  Asian Items - Melissa's

  ½ cup or 8g

• Limes

  Raw

  1 fruit or 67g

• Orange juice

  2 tbsp or 31g

• Salt

  Table

  1 tsp or 6g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Cilantro

  Coriander - Freshdirect

  1 tablespoon or 1g

• Lime juice

  Raw

  1 tbsp or 15g

• Duck fat

  2 tbsp or 26g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  14 oz or 397g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Red bell pepper

  Sweet, raw

  1 ⅓ tbsp or 12g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  100g

• Cheddar or colby cheese

  Low fat

  1 ¼ cup, shredded or 141g

• Queso

  Spicy Supreme, Medium - Tostitos

  6 oz or 170g

• Sour cream

  Reduced fat, cultured

  100g

• Salsa verde

  Campbell soup company, pace

  100g

Directions

1. Combine 1/4 cup olive oil, 4 cloves garlic, lime juice, orange juice and salt to make marinade. Pour it over the steak in a gallon-sized freezer bag. Let sit at least 2 hours in the refrigerator or overnight.
2. When meat has marinaded and ready to assemble, cook rice and add 1 tbs chopped cilantro and 1 tbs fresh lime juice.
3. Heat duck fat over medium heat in a smallish sauce pan. Add 2 whole, peeled cloves of garlic and cook until well browned on all sides. Smash garlic into a paste with wooden spoon. Add pinto beans and stir, cooking until the beans start to fall apart. Using a wooden spoon, smash beans to desired consistency.
4. Mix rice and beans together and spread across the bottom of a 5x9 Pyrex casserole dish.
5. Top bean and rice mixture with 1 cup of the the shredded jack and cheddar blend.
6. Cook onion and bell peppers over medium-high heat in olive oil in a large skillet. Add a few pinches of salt. When cooked to your desired consistency, pile them on top of cheese.
7. Put 4 oz queso fresco on top of peppers.
8. Remove steak from bag and let excess marinade drip off. Turn the heat on stove to high. Using the same skillet as the vegetables, sear the steak for 5 minutes on each side. Remove from heat and let rest for another 5 minutes. Cut steak against the grain into slices and then into bite-sized pieces. Don't worry if meat looks undercooked; it will continue to cook in the oven.
9. Put meat on top of the cheese layer and top with remaining cheese.
10. Cook in the pre-heated 375 oven for about 15 minutes, until things are bubbling on the sides and the cheese is a little browned.