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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For Mexican food lovers.. Yummmm Ingredients:
1 cup uncooked regular long-grain rice |
1 pound boneless beef sirloin steak |
2 tablespoons vegetable oil |
1 flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2- inch strips |
1 (1 pound) stir-fry bell peppers and onions |
1/2 cup frozen whole kernel corn |
1 cup thick 'n chunky salsa |
2 tablespoons lime juice |
2 tablespoons chili sauce |
1/2 teaspoon ground cumin |
2 tablespoons chopped fresh cilantro |
Directions:
1. 1. Cook rice as directed on package.
2. 2. Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
3. 3. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
4. 4. Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
5. 5. Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.
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