Simple Beef & Potato Skillet Ole’

A winning recipe from the “Real-Worldly, Real Simple Beef & Potato Recipes” category of the 2013 National Beef Cook-Off Contest.

Makes: 4 servings
Total Recipe Time: 45 minutes

Ingredients

• 1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound)
• 6 tablespoons olive oil, divided
• 3 cups cubed yellow potatoes (½ inch pieces)
• 1 container (16 ounces) refrigerated salsa
• 1 red bell pepper, cut into ½ inch pieces
• 1 teaspoon garlic salt
• 1 cup frozen whole kernel corn, thawed
• 1 Fresh California Avocado, peeled, cut into ½ inch pieces
• ½ cup light (50% less fat) sour cream
• ½ cup fresh chopped cilantro

Instructions

1. Cut beef steak lengthwise in half, then crosswise into ¼ inch thick strips.
2. 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.
3. 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.
4. Stir in avocado. Serve with sour cream and cilantro.

Nutritional Facts Per Serving:

Calories	388	Carbohydrate	29 g
Fat	17 g	Fiber	6.0 g
Cholesterol	78 mg	Protein	31 g
Sodium	778 mg

Source: 2013 National Beef Cook-Off Contest