Beef Fajita Bowls

1 c. uncooked regular long-grain rice

1 lb. beef boneless sirloin steak2 tbs. vegetable oil1 (8-in.) flour tortilla, cut into 4x1/2-inch strips1 red bell pepper, cut into strips1 green bell pepper, cut into strips1 medium onion, cut into thin wedges1/2 c. frozen whole kernel corn1 c. thick-and-chunky salsa2 tbs. lime juice2 tbs. chili sauce1/2 tsp. ground cumin2 tbs. chopped fresh cilantroCook rice as directed. While rice is cooking, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.

Add beef to skillet; stir-fry over medium-high heat 4 to 5 minutes or until beef is brown; remove beef from skillet. Add bell peppers, onions, and corn to skillet; stir-fry 1 minutes. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce, and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among 4 bowls. Top with beef mixture and tortilla strips.

(Betty Crocker's Quick and Easy Cookbook)