Salsa Fajita Beef

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

  • Prep Time 20 min
  • Total Time 25 min
  • Servings 4

Ingredients

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.

Expert Tips

The crisp tortilla strips used in this recipe also work well to top Mexican salads.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
890mg
890%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
4%;
Iron
15%;
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.