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5 cups (1.25 L) brown rice, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) iceberg lettuce, shredded
10 cups (2.5 L) charred corn
5 cups (1.25 L) pico de gallo
5 each ripe avocado, peeled and sliced thin
2 ½ cups (625 mL) tortilla strips
5 oz (150 mL) cotija cheese
20 oz (600 g) medium rare grilled skirt steak, sliced into 2 oz (60 g) portions
10 oz (300 mL) chipotle ranch dressing
Chef’s Tip: To take this recipe to the next level, try offering spiced pepitas in place of the tortilla strips, and create a quick Mexican street corn using your corn kernels to make for a killer addition of flavor!
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