Print Options

Back to Southwest Beef Strips >

Include these items:

Select reviews >

Taste of Home Logo

Southwest Beef Strips

 Southwest Beef Strips
This filling main dish from the Test Kitchen gets its zip from Mexican seasoning. Its colorful presentation is matched by its colorful flavors.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

2 of 2

Southwest Beef Strips (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.