MEXICAN STEAK STIR-FRY

Mexican Steak Stir-Fry image

A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

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Ingredients

3/4-pound beef boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
1 cup frozen corn
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 medium zucchini, sliced (2 cups)
1 can (15 oz) pinto beans, drained, rinsed
1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

Steps:

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Nutrition Facts : Calories 295, Carbohydrate 49 g, Cholesterol 45 mg, Fiber 13 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg