Taco Beef and Pasta
1 pound beef round tip steaks, cut into 1/8 to ¼ inch thick
2 cups uncooked rotini pasta
1 jar prepared mild or medium chunky salsa
1 can black beans, rinsed, drained
Seasoning:
1 packet taco seasoning mix
1 tablespoon chopped fresh cilantro
3 cloves garlic, crushed
1 tablespoon olive oil
Cook pasta according to package directions.
Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. In medium bowl, combine beef and seasoning ingredients; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In same skillet, combine pasta, salsa, beans and ½ cup water; cook 4 to 5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine. Serve immediately. Makes 4 servings.
