You are here

Mexican Steak

Byron's picture
A hearty beef and bean dinner can be on your table in less than 30 minutes.
  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)

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: 
Main Dish
Meaty, Rich
Holiday, Kids, Party, Healthy
Beef, Cheese, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 3 (7 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 4.7 g23.4%

Trans Fat 0 g

Cholesterol 45.6 mg15.2%

Sodium 618.2 mg25.8%

Total Carbohydrates 45 g15.1%

Dietary Fiber 10.6 g42.2%

Sugars 11.8 g

Protein 26 g52.3%

Vitamin A 15.4% Vitamin C 56.8%

Calcium 16.4% Iron 18.4%

*Based on a 2000 Calorie diet

Mexican Steak Recipe