If you love Sirloin Steak and Southwest flavors, you'll love this simple beef and potato skillet. Perfect for Sunday brunch!
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
Heat remaining 4 teaspoons oil in same skillet over medium-high heat until hot. Add potatoes. Cook 7 to 8 minutes or until browned and crisp-tender, stirring occasionally. Carefully stir in salsa, red pepper and garlic salt. Reduce heat to medium-low. Cook, covered, 10 minutes, stirring occasionally. Return beef to skillet. Add corn; cook 2 minutes. Remove from heat.
Stir in avocado. Serve with sour cream and cilantro.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 388 Calories; 17g Total Fat; 5g Saturated Fat; 5g Monounsaturated Fat; 78mg Cholesterol; 778mg Sodium; 29g Total carbohydrate; 31g Protein; 3.1mg Iron; 10.4mg Niacin; 1.1mg Vitamin B6; 134.1mg Choline; 1.5mcg Vitamin B12; 5.7mg Zinc; 32.2mcg Selenium; 6g Fiber.