A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!
3/4-pound beef boneless sirloin steak, about 3/4 inch thick
medium onion, chopped (1/2 cup)
cup chopped green bell pepper
cup Green Giant™ Steamers™ Niblets® frozen corn
cup Old El Paso™ Thick 'n Chunky salsa
medium zucchini, sliced (2 cups)
can (15 oz) pinto beans, drained, rinsed
can (14 1/2 ounces) no-salt-added whole tomatoes, undrained
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
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.
Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.
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.
Pinto beans are full of folic acid, a vitamin research shows to promote heart health and baby health.
Offer sour cream and fresh chopped cilantro to top the sitr-fry.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.