This quick and easy south-of-the-border skillet stir-fry makes a great weeknight or weekend meal.
1 tablespoon vegetable oil
2 small red or green bell peppers, cut into strips
1 small onion, sliced
3 large cloves garlic, finely chopped
1 pound extra-lean beef sirloin, cut into 2-inch strips
1 1/4 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon salt
1/2 cup bottled chunky salsa
4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
Light sour cream, chopped fresh cilantro and lime wedges (optional)
- Heat oil in large, nonstick skillet over medium-high heat. Add bell peppers, onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is slightly golden and peppers are tender.
- Stir in beef, cumin, chili powder and salt. Cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink. Stir in salsa; heat through.
- Serve in tortillas; top with sour cream, cilantro and a squeeze of lime juice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 256 Calories from Fat: 71 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 69 mg Sodium: 505 mg Carbohydrates: 23 g Dietary Fiber: 6 g Sugars: 5 g Protein: 28 g
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.