Southwestern Stir Fry Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
| Bottled salsa | 1 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Flour tortillas | 8 8 inch | |
| Cooking oil | 1 Tablespoon | |
| 1 medium green sweet pepper, cut into strips | ||
| Whole kernel corn | 1 11 Ounce, drained | |
| 3 green onions, bias-sliced into 1-inch pieces (1/2 cup) | ||
| Lean ground beef | 1 pound | |
| Cherry tomatoes | 10 , halved | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
Directions
For sauce, in a small bowl stir together the salsa and cornstarch.
Set sauce aside.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Meanwhile, add cooking oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry sweet pepper, corn, and green onions in hot oil about 2 minutes or until sweet pepper is crisp-tender.
Remove from wok.
Crumble meat into wok.
Stir-fry for 2 to 3 minutes or until meat is brown, stirring only as necessary.
Drain off fat.
Push meat from center.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Return cooked vegetables to wok.
Stir all ingredients together to coat.
Stir in tomatoes.
Cover and cook about 1 minute or until heated through.
Serve immediately with tortillas.
Sprinkle with cheese.
If desired, garnish with cilantro.
Set sauce aside.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Meanwhile, add cooking oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry sweet pepper, corn, and green onions in hot oil about 2 minutes or until sweet pepper is crisp-tender.
Remove from wok.
Crumble meat into wok.
Stir-fry for 2 to 3 minutes or until meat is brown, stirring only as necessary.
Drain off fat.
Push meat from center.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Return cooked vegetables to wok.
Stir all ingredients together to coat.
Stir in tomatoes.
Cover and cook about 1 minute or until heated through.
Serve immediately with tortillas.
Sprinkle with cheese.
If desired, garnish with cilantro.
Chef
