7 Ingredients
Makes 4 servings
25 to 40 minutes
Ingredients
Preparation
Cut beef Top Sirloin Steak Boneless lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt, as desired.
Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.
Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.
Nutrition Information
Nutrition information per serving: 463 Calories; 99 kcal Calories from fat; 11 g Total Fat; 3.3 g Saturated Fat; 0.1 g Trans Fat; 2.6 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat; 56 mg Cholesterol; 1262 mg Sodium; 58 g Total Carbohydrate; 1.7 g Dietary Fiber; 5.5 g Total Sugars; 29 g Protein; 0 g Added Sugars; 99 mg Calcium; 4.1 mg Iron; 330 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 12.3 mg NE Niacin; 0.5 mg Vitamin B6; 1.2 mcg Vitamin B12; 267 mg Phosphorus; 4.2 mg Zinc; 35.4 mcg Selenium; 83.2 mg Choline;
