Steak, Tomato and Green Chile Fajitas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (14.5 ounce) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, drained 2 teaspoons Chili Powder 2 teaspoons ground cumin 1/2 teaspoon salt 1 beef flank steak, (1 pound), cut into thin strips 3 tablespoons Wesson® Pure Vegetable Oil, divided 1 medium green bell pepper, cut into thin strips 1 medium red bell pepper, cut into thin strips 1 medium onion, cut into thin strips 12 flour tortillas (6 inch), warmed chopped fresh cilantro, (optional) salsa, (optional) sour cream, (optional)
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Directions: |
Directions:Combine diced tomatoes, chili powder, cumin and salt in medium bowl. Add steak; toss to coat. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of the steak mixture; cook 3 minutes, or until steak strips are no longer pink in centers, stirring frequently. Remove from skillet; cover to keep warm. Repeat with 1 tablespoon of the remaining oil and the remaining steak mixture. Add remaining 1 tablespoon oil to skillet; stir in bell peppers and onions. Cook and stir 5 minutes, or until crisp-tender. Return steak strips to skillet; cook 1 minute, or until heated through, stirring occasionally. Spoon 1/2 cup of the steak mixture onto each tortilla. Top with cilantro, salsa and/or sour cream, if desired. Roll up. |
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Number Of
Servings: |
Number Of
Servings:6 |
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