Southwest Beef Strips Recipe
Southwest Beef Strips Recipe photo by Taste of Home

Southwest Beef Strips Recipe

Publisher Photo
This filling main dish from the Test Kitchen gets its zip from Mexican seasoning. Its colorful presentation is matched by its colorful flavors.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 small onion, sliced
  • 1/2 medium sweet red pepper, cut into thin strips
  • 1-1/2 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 teaspoons canola oil
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 3 tablespoons picante sauce
  • 2 teaspoons minced fresh cilantro
  • Hot cooked fettuccine, optional

Nutritional Facts

1-1/3 cups (calculated without fettuccine) equals 300 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 788 mg sodium, 24 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

Directions

  1. In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired. Yield: 2 servings.
Originally published as Southwestern Beef Strips in Cooking for 2 Summer 2009, p16

Nutritional Facts

1-1/3 cups (calculated without fettuccine) equals 300 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 788 mg sodium, 24 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Southwest Beef Strips

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 10, 2014

"made this a while back family really enjoyed. will be making it again"

MY REVIEW
Reviewed May. 21, 2012

"We serve this over tortilla chips. I add a jalpeno to spice it up some. It's good the next day too."

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