Monday, September 6, 2010
From Kraft Food & Family, Fall 2010
1/3 cup steak sauce
1/4 cup salsa
1.5 lb boneless beef sirloin steak, cut into strips
1/4 cup sour cream
1 TBSP lime juice
1 red pepper, cut into strips
1 green pepper, cut into strips
1 onion, cut lengthwise in half, then sliced crosswise (I didn't have an onion, so I omitted)
6 8-inch flour tortillas, warmed
Mix stead sauce and salsa in a large bowl. Add meat; toss to coat. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream and lime juice. Refrigerate until ready to use.
Cook steak in 2 batches, in large skillet coated with cooking spray on high heat 3 to 4 minutes, or until evenly browned, stirring frequently. Remove from skillet; cover to keep warm. Add peppers and onion to skillet; cook 3 to 4 minutes or until crisp-tender, stirring frequently. Return meat to skillet; stir. Cook 5 minutes or until heated through, stirring frequently.
Serve with tortillas and sour cream.
These were good, but nothing to exclaim over. We do Mexican quite a bit, but always with chicken or ground turkey for taco meat. This Kraft recipe looked pretty easy, so I decided to try it out. Definitely an easy weeknight meal.