"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Steak Fajitas With Refried Beans Recipe

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This recipe for Steak Fajitas With Refried Beans, by , is from Generations of Love, Memories and Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Still
Added: Tuesday, October 4, 2005


for fajitas:
2 lbs. sirloin steak
1 bell pepper
1 large onion
corn oil
flour tortillas
2 cups shredded jack cheese
sour cream
for refried beans:
2 cans Old El Paso refried beans (not fat-free)
1 bar cream cheese
3/4 stick butter (no substitute)
4 slices bacon, cooked till crisp
bacon grease (from cooking bacon)
few hanfuls Mexican blend shredded cheese

Tenderize steak; cook on grill till med-rare. Slice pepper and onion, saute' in pan with a bit of oil till no longer crisp, but not soggy. Slice steak into very thin slices. On tortilla place steak slices, peppers and onions and salsa (for those who want them), shredded cheese and sour cream. Roll up tight and place in electric skillet that has a small amount of oil in it to fry. Cook on each side 3 - 4 minutes or till lightly browned.
Meanwhile prepare refried beans. Fry up bacon in non-stick skillet and crumble bacon into small pieces. Combine in large saucepan: crumbled bacon, bacon grease, refried beans, cream cheese, butter and Mexican blend shredded cheese. Cook on low and stir continuously.
To serve: Place one or two steak fajitas on plate with a serving of refried beans on side.

Personal Notes:
Personal Notes:
A hit with everyone, especially teenage boys.




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