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Mexican Steak

Byron's picture
A hearty beef and bean dinner can be on your table in less than 30 minutes.
Ingredients
  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 Giant® Niblets®)
  Thick 'n chunky salsa 1⁄2 Cup (8 tbs) (Old El Paso®)
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Feel: 
Meaty, Rich
Interest: 
Holiday, Kids, Party, Healthy
Ingredient: 
Beef, Cheese, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 3 (7 votes)