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Mexican Steak |
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Serves: 4
Print this Recipe
1 pound beef tenderloin steaks or boneless top loin steak, about 1/2 inch thick
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 (15-ounce) can Mexican-style chunky tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
Cut beef across grain into strips about 1 1/2x1/2 inch. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Heat oil in 10-inch skillet over medium-high heat. Cook beef and onion in oil, stirring occasionally, until beef is brown. Stir in tomato sauce, chili powder and cumin. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until beef is tender.
1 Serving: Calories 225 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 55mg; Sodium 400mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 22g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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