Ingredients:
3 tablespoons olive oil, divided 1 pound skirt steak 1 red pepper, sliced 1 yellow pepper, sliced 1 package instant rice 1 tablespoon fresh lime juice 1/2 packet Ortega Original Taco Seasoning 1 Ortega Bakeable Tortilla Bowl Kit 3 cups green leaf lettuce, sliced 2 avocados, diced 1 cup corn kernels 1/2 cup cotija cheese 1 bottle Ortega Green Taco Sauce, to taste

Instructions:
Add 2 tablespoons oil to skillet over medium-high heat. Cook skirt steak for 5 minutes on each side. Remove steak from pan and let rest. When cooled, slice into strips. Add remaining olive oil to skillet over medium-high heat. Sauté red and yellow peppers until cooked through. Prepare rice as directed on package. Add squeeze of lime and taco seasoning. Stir to combine. Prepare tortilla bowls as directed on package. Fill with rice, shredded lettuce, sliced steak and peppers. Top with diced avocado, corn and cotija cheese. Finish with taco sauce.