20 corn tortillas, warmed according to package directions
RICE:
1 cup uncooked brown rice
2 1/2 cups water
SALAD:
6 cups mixed salad greens
6 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 large tomato, cut in wedges
1
Start cooking the brown rice in water according to package directions.
2
About 15 minutes before rice should be cooked, begin to prepare your tacos. Combine Knorr® Selects Beef Bouillon, oil, garlic, chile powder and cumin in small bowl. Rub steak on both sides with Bouillon mixture.
3
Heat large nonstick skillet over high heat and cook steak, in batches if necessary, turning once, until desired doneness, about 8 minutes. Remove from skillet; loosely cover to keep warm. Let rest 5 minutes, then thinly slice against the grain.
4
Have your family build their own tacos. Start by stacking 2 tortillas topped with sliced steak, and if desired, taco toppings of your choice.
5
Finally, toss the salad greens, tomato wedges and oil and vinegar in a salad bowl.