|
1 |
Reynolds® Hot Bags® Foil Bag, large size |
|
1 |
tablespoon flour |
|
1 1/2 |
pounds boneless beef sirloin steak, cut in thin strips |
|
1 |
medium green bell pepper, cut in strips |
|
1 |
medium red bell pepper, cut in strips |
|
1 |
medium onion, thinly sliced in rings |
|
2 |
teaspoons chili powder |
|
1 1/2 |
teaspoons garlic salt |
|
1/4 |
teaspoon ground cumin |
| |
Warm tortillas, salsa, sour cream |
PREHEAT grill to medium-high OR oven to 450°F. PLACE bag in a 1-inch deep pan.
SPRINKLE flour inside bag. Arrange beef, peppers and onion inside bag in an even layer. Combine chili powder, garlic salt and cumin; sprinkle over beef mixture.
TO SEAL, double fold open end of bag.
TO COOK, slide bag onto grill OR leave in pan and place in oven. GRILL 9 to 11 minutes in covered grill OR BAKE 25 to 30 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape. Stir ingredients; serve with tortillas, salsa and sour cream.
Number of Servings: 5-6
Nutrition Information:
(Per Serving)
| calories | | 521 |
| grams fat | | 15 |
| % calories from fat | | 27 |
| milligrams cholesterol | | 104 |
| milligrams sodium | | 945 |
| grams carbohydrates | | 49 |
| grams protein | | 42 |
