BEEF FAJITA BOWLS

Beef Fajita Bowls image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

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1 cup uncooked regular long-grain rice
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 cup frozen corn
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Steps:

Cook rice as directed on package.
Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
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.
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.
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.

Nutrition Facts : Calories 435, Carbohydrate 64 g, Cholesterol 50 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg