Mexican Steak Recipe
A hearty beef and bean dinner can be on your table in less than 30 minutes.
Ingredients
3/4-pound beef boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
1 cup Green Giant® Niblets® frozen whole kernel corn
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 medium zucchini, sliced (2 cups)
1 can (15 oz) pinto beans, drained, rinsed
1 can (14 1/2 ounces) no-salt-added whole tomatoes, 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.
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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