This quick and easy south-of-the-border skillet stir-fry makes a great weeknight or weekend meal.

Beef Fajitas

1 tablespoon vegetable oil

2 small red or green bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound extra-lean beef sirloin, cut into 2-inch strips

1 1/4 teaspoons ground cumin

1 teaspoon chili powder

1/8 teaspoon salt

1/2 cup bottled chunky salsa

4 (6-inch) fajita-size reduced-fat flour tortillas, warmed

Light sour cream, chopped fresh cilantro and lime wedges (optional)

1. Heat oil in large, nonstick skillet over medium-high heat. Add bell peppers, onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is slightly golden and peppers are tender.
2. Stir in beef, cumin, chili powder and salt. Cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink. Stir in salsa; heat through.
3. Serve in tortillas; top with sour cream, cilantro and a squeeze of lime juice.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 256 Calories from Fat: 71 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 69 mg Sodium: 505 mg Carbohydrates: 23 g Dietary Fiber: 6 g Sugars: 5 g Protein: 28 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.