Mexican Steak Stir-Fry

3/4 lb. Boneless ground round, cut into 1 x 1 1/2 - inch pieces.
1/2 C  Onion, chopped
1/2 C  Bell pepper, Chopped
1    C  Whole kernel corn
1/2 C  Salsa
2    C Zucchini, sliced
1/4 C Black olives
1/4 C Mushrooms
1 Can(16oz.) pinto beans, drained
1 Can(14 1/2oz.) no-salt-added whole tomatoes, drained

Spray 12-inch pan with non-stick cooking spray, heat over medium high heat.  Cook beef, onion, and bell pepper in skillet 4 to 5 minutes, stirring frequently, until beef is no longer pink.

Stir in remaining ingredients, breaking up tomatoes.  Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.  Serve over rice.