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Southwestern Beef Strips Recipe

Southwestern Beef Strips Recipe

Mexican seasoning is a blend of cumin, chili pepper, onion and garlic. It is found in the spice section of your local grocery store.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1-1/2 pounds beef top sirloin steak, cut into thin strips
  • 1 medium onion, sliced
  • 1 medium sweet red pepper, cut into thin strips
  • 2 tablespoons taco seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1/2 cup picante sauce
  • 2 teaspoons dried cilantro flakes
  • 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: 6 servings.

Nutritional Facts

1-1/3 cups beef mixture (calculated without fettuccine) equals 291 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 777 mg sodium, 22 g carbohydrate, 5 g fiber, 27 g protein.

Reviews for Southwestern Beef Strips

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Reviewed Mar. 28, 2013

"This is a GREAT recipe - quick, easy, and I usually have the ingredients on hand. My family loves it, and we have it often. I make it as written in the recipe with the exception of using fresh instead of dried cilantro."

Reviewed Oct. 13, 2011

"This recipe is amazing! We raise beef and so we have quite a few various types of beef to eat up. I've made it with different kinds of steaks and also with beef stew meat. It's delicious each time! My husband loves it too. The only variation I use it Barilla Whole Grain Linguini noodles instead of regular noodles. I've also used Fajita seasoning instead of taco, and we love that as well!"

Reviewed Feb. 13, 2011

"YUM! I didn't think we would like this but it has a lot of ingredients we use on a regular basis. So we decided to try it but without the noodles because it just seemed weird but after making it we loved it and wish we had made the noodles or at least rice. It isn't meant to eat alone."

Reviewed Jan. 18, 2011

"My husband saw this recipe in the taste of home magazine and wanted to try it. It is a keeper. We topped it with more picante suuce. The fettaccine was very good with it also."

Reviewed Dec. 28, 2010

"Whoa! This was delicious! I used 1/2 cup fire-roasted tomato salsa instead of the picante sauce and did not use the cilantro flakes. We'll be having leftovers tomorrow!

~ Theresa"

Reviewed Dec. 3, 2009

"Quick, Easy and Delicious"

Reviewed Mar. 12, 2009

"This dish was fantastic. I did not use noodles of any kind and I substituted chicken for the beef and used comino and chili powder for the mexican seasoning. I served the picante sauce on the side, which I would recommend for those that have picky eaters."

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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.