- Portion size 4 servings
Ingredients
Method
In nonstick skillet, heat oil over medium-high heat; stir-fry beef, in batches, for 2 to 3 minutes or until browned but still pink inside. Transfer to plate.
Add onion and carrots to skillet; cook, stirring occasionally, for 5 minutes or until onion is softened. Add red pepper, zucchini, garlic, chili powder, salt and cumin; cook for 3 minutes or until tender-crisp.
Add salsa, lime juice and hot pepper sauce. Return beef and any accumulated juices to pan; cook for 1 minute or until hot.
Meanwhile, stack tortillas and wrap in foil; bake in 350°F (180°C) oven for 8 to 10 minutes or until warmed. Wrap beef mixture in tortillas.
Nutritional facts <b>Per Serving:</b> about
- Sodium 1010 mg
- Protein 31 g
- Calories 577.0
- Total fat 16 g
- Cholesterol 42 mg
- Saturated fat 3 g
- Total carbohydrate 76 g
%RDI
- Iron 47.0
- Folate 19.0
- Calcium 9.0
- Vitamin A 109.0
- Vitamin C 102.0
