TACO BEEF AND PASTA

6 oz uncooked rotini (spiral pasta)
1 lb beef round tip steaks cut 1/8 to 1/4-inch thick
1 (1 1/4 oz.) packet taco seasoning mix
1 tbsp chopped fresh cilantro
3 garlic cloves, crushed
1 tbsp olive oil
1 (16 oz) jar prepared chunky salsa
1 (16 oz) can black beans, rinsed and drained
1/2 cup water

Cook pasta according to package directions. Drain and set aside.

Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips.

In medium bowl, combine beef, taco seasoning mix, cilantro, garlic, and olive oil; toss to coat.

Heat large nonstick skillet over medium high heat until hot. Add beef mixture (1/2 at a time) and stir fry 1 minute or until outside surface is no linger pink. (Do not overcook.) Remove from skillet with slotted spoon.

In same skillet, combine the cooked and drained pasta, salsa, beans and 1/2 cup water; cook 4 to 5 minutes or until heated through, stirring occasionally.

Return beef to skillet; stir to combine. Serve immediately.

Servings: 4
Source: Texas Beef Council