We get it—it sounds strange to combine pasta with nacho cheese, steak, and brocolli. But with all the elements that make Mexican food so good—plus a hearty helping of carbs and vegetables—this steak dish is unique in theory, and insanely flavorful in practice.
Nutrition (per serving)
440 calories; 35g protein; 58g carbs; 10g fat
Makes 1 servings
- 4 oz top-round steak, cut into strips
- Salt-free Mexican seasoning
- Sea salt
- Olive oil spray
- 1 cup broccoli florets, broken into bite-size pieces
- 1 cup cherry or grape tomatoes
- ¼ cup natural salsa con queso (nacho cheese sauce)
- 1 cup cooked (2 oz dry) whole-wheat penne pasta
- Fresh cilantro leaves, to taste
- ½ jalapeño or Fresno chili, to taste
How to make it
Sprinkle the steak with seasoning and salt. Place a large, non-stick skillet over medium-high heat. When hot, mist with cooking spray. Add the broccoli and tomatoes in a single layer.
Cook about 2 minutes, stirring occasionally, then add the steak in a single layer. Cook steak 1 minute per side or until pink inside; stir broccoli and tomatoes until broccoli is bright green, crisp-tender, and warm.
While the steak cooks, heat the cheese sauce in the microwave until just hot. Transfer the steak and veggies to a medium bowl. Add the cooked penne and cheese. Toss. Top with fresh cilantro and jalapeños or Fresno Chilies. Enjoy immediately.