Salsa Fajita Beef

 

2

to 3 tablespoons vegetable oil

2

Old El Paso® flour tortillas for burritos (8 inch; from 11.5-oz package), cut into 1/2-inch-wide strips

1

lb boneless beef sirloin steak, cut into bite-size strips

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1 1/2

cups Green Giant® Niblets® frozen corn (from 1-lb bag)

1 1/2

cups Old El Paso® Thick 'n Chunky salsa

1

tablespoon sugar

• 1 In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook tortilla strips, a few at a time, 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 all remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips.