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Nutrition Facts
Serving Size 395 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1630 mg 68%
Total Carbohydrate 37 g 12%
Dietary Fiber 8 g 32%
Sugars 8 g
Protein 29 g
Vitamin A 6% Iron 20%
Vitamin C 60% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef Steaks with Fresh Corn & Black Beans

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 t-bone steaks, 1/4 lb each
2 1/2 Tbsp H-E-B Beef Fajita Seasoning
1/2 medium white onion
1/2 cup(s) red bell pepper
1/2 cup(s) green bell peppers
4 garlic, minced
1/4 cup(s) cilantro, chopped
2 corn, husks and silk removed
15 Oz H-E-B No Salt Black Beans
2 Tbsp lime, juiced
2 Tsp H-E-B 100% Pure Olive Oil
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Season steaks lightly on both sides with fajita seasoning; set aside.
Cut onion and bell peppers into 1/4-inch thick strips.
Chop garlic very finely to mince.
Chop cilantro and cut corn kernels from cobs.
Rinse and drain black beans.
Squeeze lime for juice and set aside.
Heat a large, non-stick skillet over medium-high heat 2 minutes.
Cook steaks two at a time, 2-4 minutes per side.
Remove steaks from skillet; cover to keep warm.
Return skillet to heat; add oil.
Sauté onion, bell peppers, garlic and corn in skillet 5 minutes or until crisp-tender.
Add 1 tablespoon fajita seasoning, cilantro, beans and lime juice; stir 1-2 minutes until heated through. Spoon over steaks and serve.



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