Salsa Fajita Beef

 

2

to 3 tablespoons vegetable oil

2

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

1

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

1 1/2

cups frozen bell pepper and onion stir-fry

1 1/2

cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

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. Add a few tortilla strips at a time; cook 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 remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips.