Salsa Fajita Beef

Salsa Fajita Beef

This skillet recipe turns to frozen vegetables and prepared salsa for easy flavor.

Prep Time

20

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
The crisp tortilla strips used in this recipe also work well to top Mexican salads.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 890mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.