Ingredients
3/4-pound beef boneless sirloin steak, about 3/4 inch thick
1
medium onion, chopped (1/2 cup)
1/2
cup chopped green bell pepper
1
cup frozen corn
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
medium zucchini, sliced (2 cups)
1
can (15 oz) pinto beans, drained, rinsed
1
can (14 1/2 ounces) no-salt-added whole tomatoes, undrained
Preparation
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.
