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
