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Mexican Steak


  • 1 pound round steak
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 can Mexican-style chunky tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/3 cup sour cream


  1. Cut beef into 1 1/2 x 1/2 inch strips.
  2. Heat oil in 10-inch skillet over medium high heat. Cook beef and onion in oil, stirring occasionally, until beef is brown.
  3. Stir in tomato sauce, chili powder and cumin. Heat to boiling; reduce heat to low. cover and simmer about 15 minutes or until beef is tender.
  4. Top with sour cream.

Makes 4 servings.

Per Serving: 341 Cal (47% from Fat, 48% from Protein, 5% from Carb); 40 g Protein; 17 g Tot Fat; 4 g Carb; 1 g Fiber; 39 mg Calcium; 4 mg Iron; 69 mg Sodium; 111 mg Cholesterol

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