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Salsa Fajita Beef

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Salsa Fajita Beef
  • Prep 20 min
  • Total 25 min
  • Servings 4
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This skillet recipe turns to frozen vegetables and prepared salsa for easy flavor.
Updated Feb 26, 2010

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 frozen corn (from 1-lb bag)
  • 1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
  • 1 tablespoon sugar

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The crisp tortilla strips used in this recipe also work well to top Mexican salads.

Nutrition

380 Calories, 14g Total Fat, 26g Protein, 39g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
890mg
37%
Potassium
490mg
14%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
8%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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