2 c uncooked rotini (spiral) pasta
1 lb beef round tip steaks, cut 1/8 to 1/4 inch thick
1 pkg taco seasoning mix
1 TB chopped fresh cilantro
3 cloves garlic, minced
1 TB olive oil
1 jar (16oz) prepared mild or medium chunky salsa (can use chipotle variety)
1 can (15 oz) black beans, rinsed, drained
1/2 c water
Cook pasta according to package directions.
Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1-inch-wine strips. Combine seasoning ingredients in medium bowl. Add beef; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef.
Combine pasta, salsa, beans and water in same skillet; cook 4 to 5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine. Garnish as desired.