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Prep 25min
Total25min
Servings4
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Ingredients
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 frozen corn
1/2
cup thick & 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
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Steps
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.
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.
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