| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Beef, Main dish, Rice, Tex-mex | 4 | Servings |
INGREDIENTS
| BARB DAY – GWHP32A—– | ||
| 1 | lb | Cube steaks — lean |
| 2 | ts | Vegetable oil |
| 4 1/2 | ts | Spicy Seasoning Mix — |
| Divided, Note: See | ||
| Recipe for Spicy Beef and — | ||
| Rice Salad for this | ||
| 1 | md | Onion — chopped |
| 28 | oz | Plum tomatoes; canned — |
| Undrained | ||
| 2 | c | Whole kernel corn — frozen |
INSTRUCTIONS
Preparation time: 30 minutes Heat oil in deep large skillet over medium heat 5 minutes. Meanwhile cut each steak lengthwise into 1" wide strips, then cut crosswise in 1" pieces. Sprinkle meat with 2 ts. spicy seasoning. Stir-fry meat and onion 2 to 3 minutes. Season with salt if desired. Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons of the seasoning mix. Bring to a boil; reduce heat to medium low and simmer, uncovered, 18 to 20 minutes. Serving suggestions: Tortilla chips and melon wedges. Source: Beef Industry Council Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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