Hot & Spicy Beef With Vegetables

From a Reynolds Foil cookbook. 2 sheets (12x18–inches each) Reynolds Wrap® Release® Non-Stick Foil

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 lb boneless beef top sirloin steak, cubed
• 1  medium zucchini, sliced 1/4 inch thick
• 1  medium red bell pepper, sliced in thin strips
• 1 (8 3/4ounce) can whole kernel corn, drained
• 1⁄3 cup  beef gravy
• 1 1⁄2 teaspoons  hot spice blend, divided (McCormick 1-Step Seasoning TexMex spice blend)
• 1⁄2 teaspoon salt

Directions

1. PREHEAT oven to 450°F or grill to medium–high.
2. CENTER one–half of steak cubes on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food; sprinkle with 1/2 teaspoon Sante Fe seasoning. Arrange zucchini, red pepper and corn on top of steak. Combine gravy, remaining seasoning and salt; drizzle over beef and vegetables.
3. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
4. BAKE 18 to 20 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.