Beef Fajitas
Recipe from
Betty Crocker
Old El Paso® Favorite Recipe! Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole.
Servings:
4 fajitas
Prep Time:
25 mins
Total Time:
55 mins
Ingredients
Marinade
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2 tablespoonslime juicesee savings
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1 tablespoonhoneysee savings
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1 tablespoonvegetable oilsee savings
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2 teaspoonschili powdersee savings
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2cloves garlic, finely choppedsee savings
Fajitas
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3/4 lblean boneless beef top round steak, slightly frozen, cut into thin stripssee savings
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1onion, thinly slicedsee savings
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1red or green bell pepper, cut into stripssee savings
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1 teaspooncornstarchsee savings
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1/4 cupcold watersee savings
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1/3 cupguacamolesee savings
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4Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), heatedsee savings
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1/3 cupOld El Paso® salsa (any variety)see savings
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Directions
1.
In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
2.
Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
3.
To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.
Tip:
High Altitude (3500-6500 ft): After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender.
Nutrition information
Per serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 8g); Protein 24g. Daily Values: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 20%. Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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