| 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® Valley Fresh Steamers™ Niblets® frozen 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 |
Serve with...
Salsa Guacamole
Total Time:
20 min
| 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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| Pinto beans are two-tone kidney-shaped beans widely used in Central and South American cooking. They turn pink when cooked and are the most popular beans used for refried beans.
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| Pinto beans are full of folic acid, a vitamin research shows to promote heart health and baby health. |
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| Offer sour cream and fresh chopped cilantro to top the sitr-fry. |
Nutrition Information:
295 ( 35); 4g ( 1g, ncg); 45mg; 300mg; 49g ( 13g, ncg); 29g 12%; 40%; 12%; 30% 3 ; 0 ; 1 ; 2 nc