A beefy Mexican dinner for two is just 6 ingredients and 20 minutes away.
lb boneless beef sirloin steak (1/2 to 3/4 inch thick)
teaspoon vegetable oil
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, well drained
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated
cup Old El Paso™ Thick 'n Chunky salsa
Heat closed contact grill 5 minutes. Brush both sides of steak with oil; rub with 2 teaspoons of the taco seasoning mix. Sprinkle vegetables with remaining taco seasoning mix.
When grill is heated, place steak and vegetables on bottom grill surface. Close grill; cook 4 to 8 minutes or until desired beef doneness.
Slice steak diagonally across grain into thin slices. Wrap steak and vegetables in warm tortillas; top with salsa.
If you like your meat well done, add the vegetables after the steaks have cooked for 2 minutes. The veggies will overcook if you add them any earlier.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.