A stir-fry
and a pasta dish in one – it’s going to be a favorite at our house. In the time I boiled water, I had my
ingredients cut up and assembled, and in the time it took to cook the
fettuccine, the stir fry was done. If you don’t have taco seasoning mix, some
chili powder is good. I used red peppers
from our garden – but I also freeze them and use them all winter in dishes like
this. I usually have all these
ingredients on hand, so this is almost a pantry meal for us.
Southwestern Beef
Strips
1 1/ 2 Pounds
Beef Sirloin Steak -- cut in thin strips
1 Medium Onion -- sliced
1 Medium Sweet Red Pepper -- cut in
strips
2 Tablespoons Taco Seasoning Mix
Teaspoon Salt
¼ Teaspoon
Pepper
2 Tablespoons Salad Oil
15 Ounces Black Beans -- rinsed and
drained
1 ½ Cups Frozen Corn -- thawed
½ Cup
Picante Sauce
2 Tablespoons Cilantro Flakes
Hot Cooked Fettuccine
-- 9 ounces dry
In large
skillet or wok, 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 and heat through. Serve with fettuccine if desired.
(I cooked 9
ounces dry fettuccine).
6 Servings
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