| 2 | to 3 tablespoons vegetable oil |
| 2 | Old El Paso® flour tortillas (8 inch; from 11.5-oz package), cut into 1/2-inch-wide strips |
| 1 | lb boneless lean beef sirloin steak, cut into bite-size strips |
| 1 1/2 | cups frozen bell pepper and onion stir-fry |
| 1 1/2 | cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1 1/2 | cups Old El Paso® Thick 'n Chunky salsa |
| 1 | tablespoon sugar |
Serve with...
Premium Tres Leches Cake
Total Time:
1 hour 55 min
| 1. | In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add a few tortilla strips at a time; cook 1 to 2 minutes, stirring occasionally, until crisp (if necessary, add additional tablespoon oil); drain tortilla strips on paper towels. |
| 2. | In same skillet, cook beef over medium-high heat 2 to 4 minutes, stirring occasionally, until browned. Stir in remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips. |
| No change. |
|
| You can use the crisp tortilla strips in this recipe to top Mexican salads as well. |
|
| Add extras for toppers, like grilled onions and peppers, guacamole, refried beans and extra salsa. |
Nutrition Information:
390 ( 120); 13g ( 3g, 1/2g); 65mg; 870mg; 38g ( 2g, 10g); 29g 10%; 15%; 4%; 20% 1 ; 1 ; 1 ; 3 1/2 ; 1/2 2 1/2