Total Time
50mins
Prep 30 mins
Cook 20 mins

From the National Pasta Association -- good when I am having a Mexican craving but I don't want to gorge on all the extra rice and beans! Prep time does not include mainade time which is 4 hours.

Ingredients Nutrition

Directions

  1. Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
  2. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
  3. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done.
  4. Remove steak from skillet and keep warm.
  5. Recoat skillet with cooking spray.
  6. Add pepper strips and onion to skillet; sauté until crisp-tender.
  7. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice.
  8. Toss. Salt and pepper to taste. Serve immediately.
  9. If desired, sprinkle with shredded reduced-fat Cheddar cheese.
Most Helpful

Made for holiday tag. I loved the cumin in this recipe.Gotta add the cheese, People! Mmmm yumyum!

Lorrie in Montreal September 28, 2009