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INGREDIENTS
| 1 lb |
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500 g |
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Sirloin Steak, 3/4 |
| 1 |
|
1 |
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EACH red and green pepper - cut into narrow strips |
| 1 |
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1 |
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can (12 oz/341 mL) whole kernel corn |
| 1 |
|
1 |
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can (10 oz/284 mL) Campbell's Fiesta Tomato Soup |
| 1 tbsp |
|
15 mL |
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lemon juice |
| 1/2 tsp |
|
2 mL |
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cumin or 1 tsp (5 mL) chili powder - optional |
PREPARATION TIME: 5 minutes
COOKING TIME: 15 minutes
DIRECTIONS
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Heat a large oiled skillet over medium high heat; brown steaks 3 - 4 minutes on each side. Place steaks on a plate and cover loosely. Reduce heat under skillet and add peppers; stir and cook 3 - 4 minutes or until softened. Add corn with liquid, Campbell's soup, lemon juice, any juices accumulated on steak plate and cumin or chili powder, if using. Cook 3 - 5 minutes. Slice steak and serve with vegetable medley and corn chips, or in soft tortillas.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 254 Calories |
|
7 g Fat |
| 23 g Protein |
|
25 g Carbohydrates |
TIP
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Just half the recipe if cooking for two.
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