Beef fajitas carry one back to the days
of the great herds of cattle on vast ranchos. Tender beef, marinated
in a spicy sauce and skillet-grilled is a savory compliment to
colorful pepper slices in these fajitas.
Beef
Fajitas
- 1 (16-ounce) jar ORTEGA
Salsa - Thick & Chunky (Medium)
4 tablespoons vegetable oil, divided use
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 small red bell pepper, seeded and cut into strips
1 small green bell pepper, seeded and cut into strips
1 small onion, sliced
12 medium flour tortillas, warmed
1/2 cup sour cream, for garnish
- Combine salsa, half of
the oil, cilantro, chili powder, garlic, cumin and salt in a
large bowl. Add beef; cover and marinate in the refrigerator
for at least 1 hour.
- Heat remaining oil in
a large skillet over medium-high heat. Add red and green bell
peppers and onion; cook, stirring occasionally, for 5 to 6 minutes
or until onions are slightly golden and peppers are tender. Add
beef mixture; cook, stirring occasionally, for 7 to 8 minutes
or until meat is no longer pink.
- Serve in tortillas; top
with sour cream.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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