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EASY BEEF FAJITAS
juice of 2 limes
1
⁄2 green or red bell pepper,thinly sliced
2 tablespoons olive oil 4 flour tortillas
1
⁄2 teaspoons ground cumin
1
⁄2 cup (2-ounces) monterey jack
1
⁄4 teaspoon salt or cheddar cheese, shredded
1 clove garlic, minced Guacamole, optional
1
⁄8 teaspoon red pepper flakes Salsa, optional
Freshly ground black pepper,to taste Sour cream,optional
3
⁄4-lb.top round steak, thinly sliced Chopped tomatoes, optional
1 small onion,thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room tempera-
ture, 30 minutes. Set skillet temperature to 350 °F
/175 °C
. Add remaining 1
tablespoon olive oil, onion and green/red bell pepper and stir gently. Cover
and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables
and keep warm. Drain meat, discard marinade and place meat in skillet. Saute
meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminium foil
and heat in 350 °F
/175 °C
. oven for 5 minutes. To assemble, spoon about
1
⁄4 of
meat and vegetables into center of each warmed tortilla. Sprinkle with 2
tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as
desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
RECIPES