Tuesday, November 24, 2009


I got this recipe from my Better Homes and Garden Cookbook! It is so easy and yummy! Beau and I are so excited for the leftovers!

12 ounces beef flank steak or bite-size strips of chicken or turkey
1 TBS fajita seasoing or you could use a fajita seasoning packet
4-6 tortillas (8-inch)
2 TBS cooking oil
1 thin strips of red or green sweet pepper
1/2 cup thinly sliced onlin, separated into rings
3/4 cup chopped tomato (1 medium)
1 TBS lime juice
1 recipe Chunky Guacamole
Bottled Salsa (optional)
sour cream (optional)
lime wedges (optional)

1. If desired, partially freeze beef for easier slicing. If using beef, thinly slice beef across the grain into bite-size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Stir to coat. Cover and chill 30 minutes.
2. Wrap tortillas tightly in foil. Heat in 350 degree oven about ten minutes or until heated through. In a 12-inch skilled heat 1 tbs of the oil over medium-high heat. Add the reaming 2 teaspoon seasoning, sweet pepper, and onion. Cook and stir about 3 minutes or until crisp and tener. Remove onion mixture from skillet.
3. Add the rermaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2-3 minutes until desired doneness for beef or until poultry strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated though. Remove skillet from heat' stir in lime juice.
4. To serve, fill warm torillas with meat mixture. If desired, top meat mixture with Chunky Guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.

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