Cowboy Beef Skillet

1 1/2 lbs beef sirloin steak (cut in thin strips)

2 slices of bacon (chopped)

1 onion (chopped)

1 red pepper (chopped)

1 can pinto beans (rinsed)

1 can butter beans (rinsed)

3/4 c bbq sauce

Cook steak strips in medium-high heat for 3 minutes or until no longer pin in the middle. Add bacon to skillet; cook on medium heat for 1 minute. Add onions and peppers; mix well. Cook 6 minutes or until bacon is done and vegetables are crisp-tender, stir occasionally. Stir in beans and bbq sauce; simmer on medium-low heat 5 minutes. Rreturn steak and any juices from plate to skillet; cook 1 to 2 minutes or until steak strips are done. Stir occasionally.

Kraft

Fish Tacos

2 (7 oz) white fish (cut into 3 strips)
1 t ground cumin
1 t paprika
1 t olive oil
1 c fresh corn kernels (or canned corn, drained)
2 small tomatoes (chopped roughly)
1 avocado (chopped)
1 lime (juiced)
sea salt
black pepper
1 small red chili (finely chopped)
1 t cilantro (finely chopped)
4 small soft wheat-tortilla wraps

In a shallow dish combine olive oil, paprika, and cumin and mix to a past. Add fish strips and turn gently to coat. Set aside while you prepare the salsa.
Combine corn, tomato with chili, lime juice and cilantro. Add chopped avocado, seasoning to taste, and mix gently.
Heat a frying pan to a medium high heat. Add fish ot pan and cook for 2-3 minutes. Then turn and cook a further 1-2 minutes.
Place fish in warm tortillas and top with salsa and serve with lemon wedges.

Racing Weight