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Prep 20min
Total25min
Servings4
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Ingredients
2
to 3 tablespoons vegetable oil
2
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), 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 frozen corn (from 1-lb bag)
1 1/2
cups thick & chunky salsa
1
tablespoon sugar
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Steps
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.
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The crisp tortilla strips used in this recipe also work well to top Mexican salads.
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