Sunday, April 3, 2016

Beef Fajita Bowls

 

 
Beef Fajita Bowls
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
Forget the wrap and serve beef fajitas in a bowl. Tortilla strips make a tasty topper!
Savings on 2 ingredient(s)

Ingredients

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 Green Giant™ Steamers™ Niblets® 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

Directions

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