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Zesty Steak and Beans
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5:30 Challenge / 5 ingredients / 30 minutes
Brianna Hall of Atlanta came up with this recipe when she was faced with a sparse pantry after moving into a new apartment. She combined some leftover frozen strips of steak, a can of beans and a half used taco seasoning packet and hoped for the best. She writes, "It turned out to be a tasty, satisfying and hearty meal, one that my body needed after a weekend of moving boxes and furniture. Most importantly, it was quick and easy."
When asked about two unexpected ingredients, green onions and crushed tortilla chips, Hall replied, "I think this dish needs both the color and freshness of the green onions (which I had in the fridge) and the crunchy texture of the corn chips for contrast."
I agree, the green onions did add vibrancy and the crunchy topping added a surprising, but appealing dimension of texture.
You can prepare your meat however you prefer, slightly undercooking it to account for its extra cooking time, or save this recipe when you have leftovers you are looking to use up in a substantial way.
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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1 (15-ounce) can red kidney beans, rinsed and drained
1/2 (1-ounce) package reduced-sodium packet taco seasoning
8 ounces grilled, broiled or pan-seared flank or sirloin steak, thinly sliced
2 green onions, thinly sliced
12 tortilla chips, crushed
Instructions:
In a large skillet over medium heat add kidney beans, taco seasoning and 3/4 cup of water and bring to boil. Reduce heat to a slow simmer and cook until liquid reduces and just coats the beans. Add the sliced steak and stir to combine and heat through. Transfer to serving dish and top with green onions and crushed chips.
Notes:
To make the meal: rice and mixed salad
Nutrition:
Per serving: 496 calories (percent of calories from fat, 31), 35 grams protein, 51 grams carbohydrates, 15 grams fiber, 17 grams fat (6 grams saturated), 58 milligrams cholesterol, 893 milligrams sodium.
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