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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.