Mexican Steak Stir-Fry

Mexican Steak Stir-Fry

A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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™ 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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
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.
Health Twist
Pinto beans are full of folic acid, a vitamin research shows to promote heart health and baby health.
Special Touch
Offer sour cream and fresh chopped cilantro to top the sitr-fry.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 295
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 45mg;
  • Sodium 300mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 13g,
  • Protein 29g;
Percent Daily Value*:
    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.