How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

 

Make a hearty, flavorful Beef Barbacoa Bowl with simple convenience ingredients. Easy, wholesome, and perfect for busy nights—no real cooking required.

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

Starting a new position at work has been exciting… and exhausting. By the time I'm through for the day, my brain is done and my energy is already spent. But the question still stands: How do you get a hearty, healthy, satisfying meal on the table—one flavorful enough to keep a hungry husband happy—without actually cooking?

For tonight, the answer leaned toward our love of Mexican flavors. They’re bold, comforting, and they turn even the simplest “heat and go” ingredients into something that tastes intentional. And thankfully, grocery stores are filled with convenience items that are genuinely wholesome—things that help you avoid the fast-food trap without asking for more time or effort than you’ve got left at the end of the day.

That’s exactly how this Beef Barbacoa Bowl came to life. The base of this bowl calls for rice—nothing fancy. I used leftover rice from a previous meal, but you can easily grab pre-cooked rice from the grocery store or make your own if you prefer. From there, everything layers together effortlessly: tender, richly seasoned purchased barbacoa, warm beans, smoky fire-roasted corn, melty cheese, bright salsa, and juicy cherry tomatoes.

It’s a bowl that feels layered, vibrant, and deeply satisfying. The kind of meal where you take that first bite, pause, and think, Oh wow—this is good. And the best part? You can pull it together in minutes. No measuring. No chopping. No fuss. Just a few well-chosen grocery store shortcuts transforming into a bowl worth craving.

Enjoy!

What Ingredients Do I Need?

• Beef Barbacoa – The star of the bowl; tender, flavorful, and ready-made for convenience. I chose the Del Real brand.

• Rice – Acts as the hearty base; leftover, pre-cooked, or freshly made all work.

• Pinto Beans – Creamy and protein-packed, they balance the flavors in every bite.

• Fire-Roasted Corn – Adds a smoky-sweet pop and some texture. I chose a frozen brand.

• Salsa – Brings brightness, acidity, and a little spice. Choose your favorite level of heat.

• Shredded Cheese – Cheddar, Monterey Jack, or Cotija add richness and melty goodness.

• Cherry Tomatoes – Fresh, juicy, and slightly tangy to lighten the bowl.

• Optional Toppings – Avocado, lime wedges, cilantro, sour cream, or hot sauce to customize. I crunched up a few tortilla chips.

Substitutions and Variations

Substitutions

• Beef Barbacoa: Can swap for rotisserie chicken, carnitas, or even a plant-based protein for a vegetarian option.

• Rice: Try brown or Mexican rice, or go green with salad greens as a base, for a lighter option.

• Beans: Black beans, kidney beans, or chickpeas work just as well.

Variations

• Spicy Tex-Mex: Add pickled jalapeños, chipotle salsa, and a squeeze of lime for heat.

• Southwest Veggie: Swap barbacoa for roasted sweet potatoes and black beans; keep the corn, cheese, and salsa.

Kitchen Notes & Tips

• Use leftover rice when possible—saves time and reduces waste.

• Heat convenience ingredients gently; overcooking can dry out beans or corn.

• Assemble bowls just before serving for the freshest textures.

• Section ingredients for visual appeal—rice first, the place beans, corn, barbacoa and tomatoes around the rice, then add toppings.

• Store components separately if prepping ahead to keep flavors bright and textures intact.

       Set the Mood       

Want to make this dinner feel extra special? Here’s how to set the mood with just a few easy touches.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Island Grilling Night - Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Fire up your grill for Island Grilling Night with my Citrusy Garlic Steak with Fresh Mango Salsa.  It’s bold, breezy, and bursting with tropical flavor—your perfect summer dinner idea!

Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Lately, I’ve been in an island flavor kind of mood—craving bright citrus, juicy tropical fruit, and a touch of heat. Our wedding anniversary is coming up in August, and every year around this time, I find myself reminiscing about that magical trip to Hawaii. The warm breeze, the ocean views, the bold, vibrant food—it all left a lasting impression. And while this dish has a Cuban flair, it still brings me right back to that tropical feeling we love so much.

This Citrusy Garlic Steak with Fresh Mango Salsa is a delicious mash-up of bold island flavors. The steak gets a garlicky-citrus rub inspired by Cuban seasoning blends—zesty, savory, and perfect for the grill. Then it’s topped with a mango salsa that’s bright, sweet, and spicy, just like the fruit stands we used to pass in North Shore. It’s a little bit of Cuba, a little bit of Hawaii, and 100% a summer dinner worth repeating.

Whether you're dreaming of your next island vacation or just looking to spice up steak night, this recipe brings a fresh, tropical twist to the table. Bold, juicy, and unforgettable—just the way summer should taste..

Enjoy!

🛒 What You’ll Need – Island Grilling Night Shopping List

Produce

• 2 large or 3 small ripe mangoes

• 2 jalapeños

• ½ medium red onion

• ½ lime

• Fresh cilantro (about ½ cup loosely packed leaves)

• Red Bell Pepper

Meat

• 1 to 1½ lb sirloin steak

Pantry & Seasonings

• Olive oil

• Kosher salt

• Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend (or similar citrus-garlic blend)

🍍 Perfect Pairings – Optional Sides & Sips for Your Island-Inspired Feast

Whether you're going all-out for a tropical dinner party or just adding a few extras to your plate, these sides and drinks bring the vibe full circle:

Sides

• Coconut Lime Rice – Creamy, fragrant, and the perfect bed for that mango salsa.

• Grilled Pineapple Spears – Lightly charred and caramelized for a sweet finish.

• Crispy Plantain Chips – Great for scooping up extra salsa.

• Avocado-Cucumber Salad – Cool and creamy with a citrusy vinaigrette.

• Black Beans with Garlic & Cilantro – Savory and grounding with island flair.

• Toasted Hawaiian Rolls – A fun, buttery nod to Hawaiian BBQ.

Drinks

• Sparkling Limeade – Refreshing and tart with a fizzy finish.

• Virgin Piña Coladas or Mojitos – Coconut, mint, and citrus—pick your favorite island classic.

• Tropical Iced Tea – Brew black tea with pineapple juice and a hint of mint.

• Fresh Mango Smoothies – Especially fun if you're serving this as a summer brunch-for-dinner.

Substitutions and Variations

Substitutions

Need to make a few adjustments? These simple substitutions will keep the bold, juicy, tropical flavors front and center:

• Steak Substitute:
  Try flank steak or skirt steak if sirloin isn’t available. Just adjust the cook time and slice thinly against the grain.

• Seasoning Swap:
  No Trader Joe’s Cuban Style Citrusy Garlic Blend? Use a mix of garlic powder, onion powder, paprika, dried oregano, cumin, and a little orange and lime zest.

• Fruit Alternative:
  Can’t find ripe mangoes? Use pineapple or papaya for a similar tropical sweetness and texture.

• Herb Option:
  Swap parsley or mint for cilantro if you’re not a fan—both still keep things fresh and vibrant.

• Heat Level Adjustment:
  Use Fresno chiles or even poblano peppers instead of jalapeños for less spice and more crunch.

Variations

This bold and juicy steak with mango salsa is just the beginning—here are a few tasty ways to spin it based on what you’re craving or how you’re serving it:

• Tropical Steak Tacos:  Slice the steak thin and tuck it into warm corn tortillas with mango salsa, shredded cabbage, and a drizzle of lime crema or chipotle mayo. Instant taco night with an island twist!

• Island Steak Bowls:  Serve the steak and salsa over a bed of coconut rice, quinoa, or mixed greens. Add black beans, avocado slices, and a handful of crushed plantain chips for crunch.

• Grilled Chicken or Shrimp Option:  Not in a steak mood? This mango salsa pairs just as beautifully with grilled chicken thighs or citrus-marinated shrimp. Perfect for a lighter or seafood-forward dinner.

• Make It a Salad:  Turn everything into a hearty salad! Slice the steak over a bed of romaine or baby greens, top with mango salsa, avocado, and a lime vinaigrette for a fresh, vibrant meal.

Kitchen Tips and Notes

A few simple tips to help you get the most flavor and ease out of this tropical dinner:

• Let the Steak Rest:  After searing, let the steak rest for at least 5–10 minutes before slicing. This helps lock in the juices and gives you a more tender bite.

• Choose Ripe Mangoes:  Look for mangoes that give slightly when pressed and smell sweet at the stem. .

• Prep Ahead for Ease:  You can make the mango salsa up to a few hours in advance—just cover and chill. The flavors only get better!

• Watch the Heat:  Want more or less spice? Keep some jalapeño seeds for extra heat, or substitute with bell pepper for a milder bite. You’re in control.

• Cast Iron for the Win:  A hot cast iron skillet gives you that perfect steak sear and crust. No grill? No problem—this pan brings the heat indoors.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!

 

Slow Cooker Salsa Verde Chicken Casserole

 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!

What Ingredients do I need?

• shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.

• cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style

• salsa verde - 16 oz jar

• diced green chiles, mild, medium or hot depending upon your heat preference

• yellow onion

• cilantro - for garnish

• garlic

• cumin

• tortilla chips

• cheddar cheese - shredded

Substitutions and Variations

Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.

Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).

Halloween Dinner: Skillet Chicken Enchilada Casserole

My take on cheesy chicken enchiladas only requires one skillet for cooking and eliminates the all the stuffing and rolling! 

Skillet Chicken Enchilada Casserole

Weeknights call for quick meals and what could be better that a one pan meal where the cooking is all done in one pan and the clean up is a breeze.  Chicken Enchiladas are a favorite of ours but stuffing those tortillas takes extra time and on a weeknight I don't really want to bother.  This casserole type enchiladas have all the flavors but really is an easier assembly.  This would be perfect for your Halloween dinner or any weeknight meal this fall and winter.

For this meal I use my trusty cast iron skillet.  If you don't have one make sure to use and oven safe skillet and we will be starting this out on the stove and finishing it in the oven.  All the goodies from gooey cheese, soft tortillas, chicken, salsa, seasonings, and a large dose of veggies are covered with enchilada sauce and all mixed together in the same skillet.  It's heaven in a skillet!  You can add a side or rice and beans, or a side salad, but this is so loaded with veggies that it's pretty much a meal on it's own.

Enjoy!

What Ingredients do I need?

• fresh or frozen corn
• red bell pepper
• yellow onion
• fresh baby spinach
• cooked chicken breasts
• red enchilada sauce
• salsa
• corn tortillas
• cheddar cheese
• grape tomatoes
• cilantro

Substitutions and Variations

• Use shredded pork or beef
• Change up the vegetables - mushrooms, green chilies, anaheim chilies, black beans, mexicorn

Kitchen Tips and Notes

• For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
• Charring the veggies in a cast-iron skillet adds depth of flavor.
• To make ahead: Cook the vegetables up to 1 day ahead and refrigerate.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Skillet Chicken Enchilada Casserole

serves 6

2 tablespoons olive oil
1 cup fresh or frozen corn 
1 sliced red bell pepper
½ cup diced yellow onion
2 large handfuls baby spinach
2 cooked chicken breasts, shredded
8 oz can red enchilada sauce
1 cup prepared fresh salsa
8 corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded cheddar cheese
1 cup halved grape tomatoes
¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Heat oil in a large cast iron or ovenproof skillet.  Add corn, bell pepper, and onion.  Cook, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.

Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.

Top the casserole with tomatoes and cilantro.

Transition to Fall: Caribbean Style Pork Tenderloin with Peach Salsa

This easy to prepare Caribbean Style Pork Tenderloin with Peach Salsa is bursting with flavors and colors.   It's the perfect dish to transition into fall cooking.

Caribbean Style Pork Tenderloin with Peach Salsa

As we roll into October the weather in Los Angeles is still quite warm, but there is a noticeable difference in the air, and the evenings are getting cooler.  It's time to transition our cooking methods and flavors toward fall.

Portk Tenderloin is a protein that is the perfect base for all types of spices. We'll start by using Jerk seasoning to give it some zesty flavor, and then topping it with a peach salsa using late summer ripe peaches.   This gives the dish a bold fruity yet spicy topping that goes perfectly with the pork.

If you haven't cooked a pork tenderloin, don't let that scare you.  It's actually very easy to prepare with a quick sear and a little oven action.  You will wonder why you haven't cooked ir before.  

Enjoy! 

What Ingredients do I need?

• Pork tenderloin
• Caribbean jerk seasoning
• Fresh peaches
• Red bell pepper
• Jalapeno pepper
• Red onion
• Garlic
• Cilantro
• Limes
• Olive oil

Substitutions and Variations

• Change out the peaches for another fruit such as mango, pineapple, or nectarine

• Try a Mexican style dish by using chili lime seasoning on the pork and pico de gallo as the salsa topping

Kitchen Tips and Notes

• Don't forget to trim the silver skin off the pork tenderloin.This piece is tough and chewey and doesn't melt in cooking like fat does and you should remove it before cooking. Here's a how to video.

• Take the pork tenderloin out of the refrigerator and set it on the counter to come to room temperature 30 minutes before cooking.

• Since the pork tenderloin is is so long go ahead and slice it in half for ease of cooking.

• Make sure to preheat your oven as you will be finishing the pork in the oven.

• Cooking method:  sear pork in a skillet, finish cooking in the oven.

• When you sear, leave the meat alone. Don't keep turning it over and over. Allow to brown on one side then turning to the next side. Brown all 4 sides.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Caribbean Style Pork Tenderloin with Peach Salsa

serves 3-4

2 large or 3 medium peaches, chopped and peeled 
1 medium red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped red onion
1 garlic clove, minced
1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons fresh cilantro, rough chopped

1 tablespoon lime juice

2 tablespoons olive oil
1 tablespoon Caribbean jerk seasoning
1 pork tenderloin (1 pound)

 

Preheat your oven to 400 degrees. 

Remove the silver skin from the pork tenderloin and trim off any unwanted fat.  Season all side with Jerk seasoning. 

In a skillet over medium high heat add oive oil and allow it to get hot. Add the pork tenderloin and sear it until golden brown. Turn the pork and sear the other side.  Turn the pork on it's sides to sear the sides. The pork will not be cooked through at this point.

Place the pork on a baking sheet and place in the oven.  Cook for 6-8 minutes or until an internal temperature of 155 is reached. Remove from the oven to a cutting board and allow to rest 5-6 minutes. 

Meanwhile, In a small bowl combine the first nine ingredients; set aside. 

1. Slice the pork on a platter and top with salsa. Serve.