Ingredients
1
cup uncooked regular long-grain rice
1
pound boneless beef sirloin steak
2
tablespoons vegetable oil
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), 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
Preparation
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.
