Dinner Made Easy

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Salsa Fajita Beef

Prep Time:20 min

Start to Finish:25 min

Makes:4 servings (1 1/3 cups each)

2 to 3 tablespoons vegetable oil

2 flour tortillas (8 inch; from 11.5-oz package), cut into 1/2-inch-

wide strips

1 lb boneless lean beef sirloin steak, cut into bite-size strips

1 1/2 cups frozen bell pepper and onion stir-fry

1 1/2 cups frozen corn

1 1/2 cups Thick ‘n Chunky salsa

1 tablespoon sugar

1. In 10-inch skillet, heat 2 tablespoons of the oil over medium-high

heat. Add a few tortilla strips at a time; cook 1 to 2 minutes,

stirring occasionally, until crisp (if necessary, add additional

tablespoon oil); drain tortilla strips on paper towels.

2. In same skillet, cook beef over medium-high heat 2 to 4 minutes,

stirring occasionally, until browned. Stir in remaining ingredients.

Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-

tender. Stir in tortilla strips.

.

Beef Pasta and Green Beans

Prep Time:5 min

Start to Finish:30 min

Makes:5 servings

1 pound lean ground beef

1 package Hamburger Helper beef pasta

3 2/3 cups hot water

2 cups frozen cut green beans

1/4 cup grated Parmesan cheese, if desired

1. Brown beef in 10-inch skillet over medium-high heat, stirring

occasionally; drain.

2. Stir in uncooked Pasta, Sauce Mix, hot water and beans. Heat to

boiling, stirring occasionally. Reduce heat; cover and simmer about

10 minutes, stirring occasionally, until beans are tender.

3. Remove from heat; cover and let stand about 5 minutes or until

sauce is as thick as you’d like, (sauce will thicken as it stands).

Sprinkle with cheese.

Simmer about 14 minutes.

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Sweet-and-Spicy Beef Fajitas

Prep Time:10 min

Start to Finish:15 min

Makes:6 fajitas

1 1/2 pounds beef boneless sirloin steak

1 tablespoon vegetable oil

3/4 cup salsa (any variety)

1/3 cup ketchup

1 to 2 tablespoons packed brown sugar

1 tablespoon Dijon mustard

6 flour tortillas (8 inches in diameter)

Sour cream, if desired

Shredded lettuce, if desired

Chopped tomato, if desired

1. Cut beef into beef strips. (Beef is easier to cut if partially

frozen, about 1 1/2 hours.)

2. Heat 12-inch skillet or wok over high heat. Add oil; rotate

skillet to coat side.

3. Add beef; stir-fry 2 to 3 minutes or until golden brown; drain.

Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2

minutes or until hot. Serve in tortillas with remaining ingredients.

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Italian Beef with Mashed Potatoes

Prep Time:35 min

Start to Finish:35 min

Makes:4 servings (1 cup beef mixture and 1/3 cup potatoes each)

2 teaspoons vegetable oil

1 lb boneless beef sirloin, trimmed of fat, cut into thin bite-size

strips

1 can (6 oz) Italian-style tomato paste

1 cup water

1 packet (from 1.1-oz box) very-low-sodium beef-flavor bouillon

1/2 teaspoon crushed red pepper flakes

1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained

1 1/3 cups Potato Buds mashed potatoes (dry)

1 1/3 cups water

1/3 cup fat-free (skim) milk

1 tablespoon butter or margarine

1/2 teaspoon salt

1. In 12-inch skillet, heat oil over medium-high heat. Add beef; cook

and stir about 5 minutes or until browned.

2. In medium bowl, mix tomato paste, 1 cup water, the beef bouillon

and red pepper flakes. Add tomato mixture and stir-fry vegetables to

skillet. Cook about 3 minutes, stirring occasionally, until mixture

boils. Cook 3 to 5 minutes longer or until vegetables are tender.

3. Meanwhile, make mashed potatoes as directed on package, using 1

1/3 cups water, the milk, butter and salt. Serve beef mixture over

mashed potatoes.

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Kelly in IL

[Author]

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