Ingredients

• 8  ounces beef top sirloin steak
•   Nonstick spray coating
• 1  teaspoon olive oil
• 1  cup chopped onion
• 2  cloves garlic, minced
• 1  141/2-ounce can low-sodium tomatoes, undrained and cut up
• 1  8-ounce can low-sodium tomato sauce
• 1  cup water
• 2  to 3 teaspoons chopped, canned chipotle peppers in adobo sauce
• 1  teaspoon dried basil, crushed
• 1  teaspoon dried oregano, crushed
• 1  teaspoon chili powder
• 1/4  teaspoon salt (optional)
• 1/4  teaspoon ground cumin
• 1-1/2  cups frozen whole kernel corn

Directions

1. Trim fat from beef. Cut beef into bite-size strips. Spray a large saucepan with nonstick coating. Preheat on medium-high heat. Cook and stir beef in saucepan over medium-high heat for 2 to 3 minutes or until beef is browned. Remove beef from saucepan; set aside.

2. Carefully add oil to hot saucepan. Cook onion and garlic in hot oil until tender. Stir in undrained tomatoes, tomato sauce, water, chipotle peppers, basil, oregano, chili powder, salt (if desired), and cumin. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3. Add the frozen corn. Return to simmering. Simmer, covered, for 5 minutes more, stirring occasionally. Return beef to saucepan. Heat through. Makes three 1-1/2-cup servings.