Southwest Beef Strips Recipe

4.5 2 2
Southwest Beef Strips Recipe
Southwest Beef Strips Recipe photo by Taste of Home
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Southwest Beef Strips Recipe

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4.5 2 2
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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: 300 calories, 11g fat (3g saturated fat), 63mg cholesterol, 788mg sodium, 24g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

  • 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.
Originally published as Southwestern Beef Strips in Cooking for 2 Summer 2009, p16

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Ruffshse User ID: 4225266 144563
Reviewed Jun. 10, 2014

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

MY REVIEW
twodots User ID: 3323335 185590
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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