Taco Beef Pasta

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
2 cups (6 ounces) uncooked rotini (spiral) pasta
1 jar (16 ounces) prepared mild or medium chunky salsa
1 can (15 to 16 ounces) black beans, rinsed, drained
1/2 cup water

Seasoning
1 packet (1-1/4 ounces) taco seasoning mix
1 tablespoon chopped fresh cilantro
3 cloves garlic, crushed
1 tablespoon olive oil

Cook pasta according to package directions. Meanwhile stack beef
steaks; cut lengthwise in half and then crosswise into 1-inch wide
strips. In medium bowl, combine beef and seasoning ingredients; toss
to coat.
Heat large nonstick skillet over medium-high heat until hot. Add beef
(1/2 at a time) and stir-fry 1 minute or until outside surface is no
longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In same skillet, combine pasta, salsa, beans and water; cook 4 to 5
minutes or until heated through, stirring occasionally. Return beef
to skillet; stir to combine.

Makes 4 servings

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