This skillet recipe turns to frozen vegetables and prepared salsa for easy flavor.
to 3 tablespoons vegetable oil
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package), cut into 1/2-inch-wide strips
lb boneless beef sirloin steak, cut into bite-size strips
cups frozen bell pepper and onion stir-fry (from 1-lb bag)
cups Green Giant™ Niblets® frozen corn (from 1-lb bag)
cups Old El Paso™ Thick 'n Chunky salsa
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.
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.
The crisp tortilla strips used in this recipe also work well to top Mexican salads.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.