|Boneless beef sirloin steak||3⁄4 Pound (about 3/4 inch thick)|
|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Frozen whole kernel corn||1 Cup (16 tbs) (Green GiantÂ® NibletsÂ®)|
|Thick 'n chunky salsa||1⁄2 Cup (8 tbs) (Old El PasoÂ®)|
|Zucchini||2 Cup (32 tbs), sliced (1 medium sized)|
|Canned pinto beans||15 Ounce, rinsed (drained)|
|No-salt-added whole canned tomatoes||14 1⁄2 Ounce (undrained)|
|No salt added whole canned tomatoes||14 1⁄2 Ounce (undrained)|
1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
3. Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.