|1 pounds||Beef flank steak|
|Nonstick spray coating|
|6||Flour tortillas (7-inch)|
|½ teaspoon||Instant beef bouillon granules|
|1 medium||Zucchini, cut into thin strips (2 cups)|
|4||Green onions, bias cut into 1-inch lengths|
|1 tablespoon||Cooking oil|
|½ cup||Monterey Jack cheese, shredded (2 oz)|
Partially freeze beef. Slice across the grain into thin strips (bite-size); set aside. Spray six 10-ounce custard cups with nonstick spray coating. Brush tortillas lightly with warm water to soften.
Gently press into cups. Bake at 350 F for 12 to 15 minutes. Remove from cups and set aside. For sauce, combine salsa, cornstarch and bouillon; set aside. Spray a large skillet with nonstick coating.
Preheat over high heat. Cook and stir zucchini over high heat for 1½ minutes. Add the onions; cook and stir 1 ½ minutes more or until the vegetables are crisp-tender. Remove from skillet. Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes. Remove cooked beef and cook the other half. Return all of the beef to skillet. Stir sauce and add to skillet. Cook and stir until mixture is thick and bubbly. Continue cooking for 2 minutes more. Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese. Serve immediately.
Makes 6 servings.
[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
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