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Southwest Beef Strips Recipe

Southwest Beef Strips Recipe

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. YIELD:2 servings


  • 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


  • 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.

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.

Reviews for Southwest Beef Strips

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Reviewed Jun. 10, 2014

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

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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Wine Pairings

Full-Bodied Red Wine

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