Jalapeno Pepper Steak
Prep: 15 min - Total: 25 min
1 lb. beef sirloin steak, cut into strips
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 lb. (8 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product
with Jalapeno Peppers, cut up
4-1/2 cups hot cooked MINUTE Premium White Rice or Brown Rice
SPRAY large skillet with cooking spray. Add steak; cook on high
heat 5 to 6 minutes or until no longer pink, stirring occasionally.
ADD vegetables; cook and stir 2 minutes. Reduce heat to medium-low.
Add VELVEETA; cook until melted, stirring frequently.
SERVE over hot cooked rice.
Makes 6 servings, 2/3 cup pepper steak and 3/4 cup rice each
Great Substitute: Substitute boneless skinless chicken breasts,
cut into strips, for steak.
Great Substitute: Substitute 3 cups fresh bell pepper and onion
strips for frozen vegetables.
Nutritional Info Per Serving: Calories 390, Total fat 13g,
Saturated fat 7g, Cholesterol 70mg, Sodium 650mg,
Carbohydrate 44g, Dietary fiber 3g, Sugars 7g, Protein 24g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.