Lone Star Steak and Pasta
	One of the National Pasta Association's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!   1 lb    Rotini or other medium pasta shape   1 1/4 lbs    boneless beef top sirloin steak, 1" thick   1 Tbs    olive oil   1/4 cup    fresh lime juice   1 10 oz    can diced tomatoes with green chilies, undrained   1 16 oz    can black beans, rinsed and drained   1 cup    green pepper, chopped   1 cup    frozen corn, thawed and drained   1/4 cup    green onion, sliced   1/2 cup    loosely packed cilantro leaves   2 tsp    garlic, minced   1/2 tsp    ground cumin   1 tsp    salt     1 Cook pasta according to package directions. 2 While pasta is cooking, trim fat from steak and cut lengthwise in half and then crosswise into 1/8" thick strips. 3 Heat oil in large nonstick skillet over medium-high heat. Add steak, half at a time and cook 1-2 minutes or until outside surface is no longer pink. Remove steak and set aside. 4 In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper, corn, onion, cilantro, garlic, cumin, and salt. Cook and stir until hot. Add cooked meat and cook until heated through. 5 Serve with steak and vegetable mixture over pasta.   Servings: 6    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   412.00   Calories From Fat (24%)   99.24       % Daily Value Total Fat 11.00g   17%   Cholesterol 0.00mg   0%   Sodium 932.00mg   39%   Carbohydrates 40.00g   13%   Net Carbohydrates 40.00g       Protein 38.00g   76%      Recipe Type Main Dish, Pasta    Recipe Source Source: National Pasta Association

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