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Beef Fajita

Byron's picture
Forget the wrap and serve beef fajitas in a bowl. Tortilla strips make a tasty topper!
Ingredients
  Uncooked regular long grain rice 1 Cup (16 tbs)
  Uncooked regular long-grain rice 1 Cup (16 tbs)
  Boneless beef sirloin steak 1 Pound
  Vegetable oil 2 Tablespoon
  Flour tortilla 1 , cut into 4x1/2-inch strips (Old El Paso®)
  Frozen stir fry bell peppers and onions 1 Pound
  Frozen whole kernel corn 1⁄2 Cup (8 tbs) (Green Giant® Niblets®)
  Thick 'n chunky salsa 1 Cup (16 tbs) (Old El Paso®)
  Lime juice 2 Tablespoon
  Chili sauce 2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Chopped cilantro 2 Tablespoon (fresh)
Directions

1. Cook rice as directed on package.
2. Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
3. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
4. Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
5. Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Feel: 
Meaty, Rich
Method: 
Slow Cooked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Beef, Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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