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Ingredients45 m servings 370 cals
Original recipe yields 8 servings
- Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 2 minutes or until tender-crisp. Add to beef in bowl. Keep warm.
- Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.
- Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas.
Per Serving: 370 calories; 10.4 g fat; 50.2 g carbohydrates; 14.8 g protein; 24 mg cholesterol; 564 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is great, I've made it with Elk steak, Elk heart and sirloin beef steak and we loved them all. I added a red bell pepper to the veggies and garlic powder and onion powder to the meat.