Steak Enchilada Skillet

• porciones: 4 servings
• tiempo total: 15 minutes

Ingredientes

1 tablespoon extra-virgin olive oil

1 pound sirloin steak, thinly sliced

1 (1-ounce) packet 30%-lower-sodium taco seasoning

1 cup frozen corn kernels, thawed

1 cup red enchilada sauce

1 (15 ounce) can no-salt-added black beans, rinsed

½ cup shredded Mexican cheese blend

4 (6-inch) whole-wheat tortillas, cut into 1-inch strips

2 cups hot cooked brown rice

¼ cup chopped fresh cilantro

Instrucciones

Heat a large cast-iron skillet over medium-high heat for 5 minutes. Add oil; swirl to coat. Add steak and taco seasoning; cook, stirring occasionally, until the steak is browned, about 5 minutes. Transfer to a plate. Do not wipe out the pan.

Add corn, enchilada sauce and black beans to the pan; stir with a wooden spoon, scraping the bottom of the pan to incorporate browned bits. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Add cheese; cook, stirring, until the cheese is melted and sauce is creamy, 1 to 2 minutes. Gently stir in tortilla strips and the steak. Serve over rice and sprinkle with cilantro.

Nutrición

• Calorías: 730 kcal
• Grasa Total: 34 g
• Grasa Saturada: 14 g
• Grasa No Saturada: 15 g
• Colesterol: 119 mg
• Sodio: 620 mg
• Carbohidratos Totales: 67 g
• Fibra Dietética: 10 g
• Azúcares Totales: 4 g
• Proteína: 39 g