• 2 cups rotini or other spiral pasta, uncooked
• 1 lb. beef round tip steak, cut 1/8 inch to 1/4 inch thick
• 1 packet taco seasoning mix
• 1 Tbs. fresh cilantro, chopped
• 3 cloves garlic, crushed
• 1 Tbs. olive oil
• 2 cups chunky style prepared salsa
• 1 lb. canned black beans or kidney beans, rinsed and drained
• 1/2 cup water

Cook pasta according to package directions. Meanwhile, stack beef steaks; cut lengthwise in half, and then crosswise into 1 inch wide strips. In medium bowl, combine beef and next 4 ingredients; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef, half at a time, and stir-fry 1 minute, or until outside surface is no longer pink. Do not overcook. Remove from skillet with slotted spoon. In same skillet, combine pasta, salsa, beans and water; cook 4-5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine.

Per serving: calories 684, fat 16.1g, 21% calories from fat, cholesterol 96mg, protein 51.8g, carbohydrates 81.1g, fiber 10.9g, sugar 8.4g, sodium 674mg, diet points 13.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 5.0, Lean meat: 4.5, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Zinfandel.