"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Steak, Tomato and Green Chile Fajitas Recipe

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This recipe for Steak, Tomato and Green Chile Fajitas, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christie Kennedy
Added: Saturday, April 29, 2006


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)

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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