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Name: Spicy Steak And Corn Soft Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb olive oil; 1/2 ts Chili powder; Salt; 1 Red bell pepper; sliced; Cheddar Cheese grated; ; longnarrow strips; 3/4 c Frozen whole kernel corn;; 1 Jalapeño chili;; ; 1/4-inch-thick,; ; packagedirections,; 1 1/2 tb Minced fresh cilantro; Chopped fresh tomatoes; 1/2 lb Round; flank or skirt; ; drained; 1/2 ts Ground cumin; 1 md Red onion; sliced; ; steak, cut into; Sour cream; Corn or flour tortillas

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INGREDIENTS

2 tb olive oil
1/2 ts Chili powder
Salt
1 Red bell pepper; sliced
Cheddar Cheese ; grated
; longnarrow strips
3/4 c Frozen whole kernel corn;
1 Jalapeño chili;
; 1/4-inch-thick,
; packagedirections,
1 1/2 tb Minced fresh cilantro
Chopped fresh tomatoes
1/2 lb Round; flank or skirt
; drained
1/2 ts Ground cumin
1 md Red onion; sliced
; steak, cut into
Sour cream
Corn or flour tortillas

INSTRUCTIONS

Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and saute until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm. Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket. Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table. 2 servings; can be doubled or tripled. Bon Appetit April 1990

NOTES

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Spicy Steak And Corn Soft Tacos

2 tb olive oil
1/2 ts Chili powder
 Salt
1 Red bell pepper; sliced
 Cheddar Cheese grated
 ; longnarrow strips
3/4 c Frozen whole kernel corn;
1 Jalapeño chili;
 ; 1/4-inch-thick,
 ; packagedirections,
1 1/2 tb Minced fresh cilantro
 Chopped fresh tomatoes
1/2 lb Round; flank or skirt
 ; drained
1/2 ts Ground cumin
1 md Red onion; sliced
 ; steak, cut into
 Sour cream
 Corn or flour tortillas

Heat oil in heavy large skillet over medium heat. Add onion and bell pepper  and saute until tender, about 10 minutes. Transfer to plate. Add steak to  skillet and stir until no longer pink, about 1 minute. Return onion and  pepper to skillet. Add corn, jalapeño, cumin and chili powder and  stir until heated through. Season with salt and freshly ground pepper.  Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl  and keep warm.    Cook tortillas over gas flame or electric burner until they just begin to  color. Transfer to napkin-lined basket.    Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately,  so diners can assemble tacos at the table.    2 servings; can be doubled or tripled.    Bon Appetit April 1990

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Nutrition

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Serving Size: 1 Serving (353g)
Recipe Makes: 1 servings

Calories: 188
Calories from Fat: 92 (49%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1.3g
Cholesterol 4.9mg		2 %
Sodium 29.8mg		1 %
Potassium 314.4mg		8 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 21.1g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 188

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