Taco Beef and Pasta
Total preparation and cooking time: 25 minutes
1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
6 ounces uncooked corkscrew pasta (about 2 cups)
1 jar (16 ounces) prepared chunky salsa
1 can (15 to 16 ounces) black beans, rinsed, drained
1/2 cup water
Fresh cilantro sprigs (optional)
1 packet (1-1/4 ounces) taco seasoning mix
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
3 cloves garlic, minced
Cook pasta according to package directions; drain.
Meanwhile stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and seasoning ingredients in medium bowl; toss to coat.
Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Combine pasta, salsa, beans and water in same skillet. Cook over medium heat 4 to 5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine. Garnish with cilantro sprigs, if desired.
Makes 4 servings.
Nutrition information per serving: 490 calories; 37 g protein; 62 g carbohydrate; 11 g fat; 890 mg sodium; 69 mg cholesterol; 6.8 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 5.7 mg iron; 7.4 mg zinc.