Mexican Steak

Ingredients and Instructions

Yield: 4 servings

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

Cut beef into 1 1/2 x 1/2 inch strips.

Heat oil in 10−inch skillet over medium high heat. Cook beef and onion in oil, stirring occasionally,

until beef is brown. 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.

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