Stir-Fried Beef Salad in Tortilla Cups

Courtesy of Campbell's® Kitchen

Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.

* 4 flour tortilla (8-in.), warmed
* vegetable cooking spray
* 1 (1 lb.) boneless beef sirloin steak or beef top round steak, 3/4 in. thick, cut into very thin strips
* 1/2 tsp. garlic powder or 2 cloves garlic, minced
* 1 Tbsp. vegetable oil
* 1/2 c. Pace® Picante Sauce
* 1/4 c. prepared Italian salad dressing
* 4 green onions, cut into 1-in. pieces
* 1 c. cherry tomatoes cut in half
* 4 c. mixed salad greens torn into bite-sized pieces

1. Heat the oven to 400°F. Place 4 (4-oz.) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with the cooking spray.
2. Bake for 10 min. or until the edges of the tortillas are golden. Let cool.
3. Season the beef with the garlic powder.
4. Heat the oil in a 10-in. skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
5. Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.
6. Arrange 1 c. greens in each tortilla cup. Spoon the beef mixture over the greens.

Calories: 384;   Total Fat: 16g;   Saturated Fat: 4g;   Cholesterol: 59mg;   Total Carbs: 34g;   Fiber: 4g;   Protein: 25g;   Sodium: 856mg;