Need a dinner recipe that goes to together and ends up on the table in less than a half hour?
That’s one great aspect of this Mexican American dish, featured in H-E-B’s “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49).
It comes from Julie Meza of Weslaco. Or, actually, it comes from her mother, “who threw some leftovers into a pot one day with delicious results,” the book says. “We tweaked Julie’s recipe a bit, substituting diced tomatoes and chiles for picante sauce and omitting smoked sausage to lighten the calorie load.”
If you want to avoid adding carbs to your meal, server this on lettuce leaves instead of tortillas.
1 tablespoon canola oil
1 pound sirloin steak, cubed
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon cumin
1/2 onion, diced
1 /2 green bell pepper, diced
1 tablespoon minced garlic
1 (15-ounce) can H-E-B Tomatoes with Green Chiles
Heat oil in a large skillet over medium-high heat. Season steak cubes with chili powder, garlic powder salt and cumin.
Add steak to hot skillet and cook until browned, stirring occasionally. Add onion, peppers and minced garlic, cooking until tender.
Pour tomatoes with chilies into pan and simmer 1 minute or until warmed throughout.
Approximate nutritional value per serving: 230 calories, 12 g fat, 3.5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrates, 2 g dietary fiber, 4 g sugars, 21 g protein.
0.5 carbohydrate choice.
Makes 4 servings.
From Julie Meza, Weslaco/”My Texas Table: 100 Family Favorites Done Light”