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Mexican Steak Stir-Fry

  • 4servings
  • 25minutes
  • 295calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4-pound beef boneless sirloin steak, about 3/4 inch thick

  2. 1 medium onion, chopped (1/2 cup)

  3. 1/2 cup chopped green bell pepper

  4. 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

  5. 1/2 cup Old El Paso® Thick 'n Chunky salsa

  6. 1 medium zucchini, sliced (2 cups)

  7. 1 can (15 oz) pinto beans, drained, rinsed

  8. 1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

Instructions Jump to Ingredients ↑

  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.

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