Beef Fajita Packs
Recipe from Betty Crocker

Grilling fajita fixin's in individual foil packs makes preparation easy and cleanup a breeze.


Beef Fajita Packs

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Ingredients
  • 1   lb
    boneless beef sirloin steak, cut into thin strips
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  • 1  
    medium green bell pepper, cut into 1/2-inch strips
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  • 1  
    medium red bell pepper, cut into 1/2-inch strips
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  • 1  
    medium yellow bell pepper, cut into 1/2-inch strips
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  • 1  
    medium onion, thinly sliced
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  • 1  
    package (1.25 oz) fajita seasoning mix
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  • 1/3   cup
    water
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  • 8  
    Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
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  • 3/4   cup
    Old El Paso® Thick 'n Chunky salsa, if desired
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  • 3/4   cup
    sour cream, if desired
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Directions
1.
Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
2.
Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3.
Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
4.
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 460 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 2g); Cholesterol 65mg; Sodium 1270mg; Total Carbohydrate 55g (Dietary Fiber 2g, Sugars 5g); Protein 33g. Daily Values: Vitamin A 25%; Vitamin C 110%; Calcium 15%; Iron 25%. Exchanges: 3 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat. Carbohydrate Choices: 3 1/2. Percent Daily Values are based on a 2,000 calorie diet
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