Beef Fajitas
The kids will come running when you call them to Julie Rowe's meal featuring mild Tex-Mex flavours. The Rowe family likes Caesar salad alongside.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 698 |
| pro | 43 g |
| total fat | 37 g |
| sat. fat | 16 g |
| carb | 47 g |
| fibre | 4 g |
| chol | 115 mg |
| sodium | 1.197 mg |
| % RDI: | - |
| calcium | 35% |
| iron | 41% |
| vit A | 24% |
| vit C | 28% |
| folate | 59% |
-
1-1/4 cups (300 mL) shredded cheddar cheese
1 cup (250 mL) salsa
8 small tortillas
2 cups (500 mL) shredded lettuce
2 plum tomatoes, chopped
1 cup (250 mL) light sour cream
Filling:
1 lb (500 g) sirloin tip fast-fry steaks
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper sauce
Pinch cayenne pepper
2 tbsp (25 mL) vegetable oil
1 onion, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) each dried oregano and ground cumin
Preparation:
Filling:
Cut steaks into 1/4-inch (5 mm) thick strips. Sprinkle with salt, hot pepper sauce and cayenne pepper.
In nonstick skillet, heat oil over medium-high heat; fry steak, in batches, until browned but still pink inside, about 2 minutes. Transfer to plate.
Add onion, garlic, oregano and cumin to pan; fry, stirring occasionally, until softened, about 3 minutes. Add to beef. (Make-ahead: Let cool for 20 minutes; refrigerate, uncovered, until cold. Freeze in resealable freezer bag for up to 1 month; thaw in refrigerator, about 24 hours.)
In bowl, mix filling, 3/4 cup (175 mL) of the cheese and the salsa. For each fajita, spoon about 1/3 cup (75 mL) of the meat mixture onto tortilla and roll up. Place in greased 11- x 7-inch (2 L) glass baking dish; sprinkle with remaining cheese.
Bake in 350°F (180°C) oven until heated through and cheese is bubbly, about 20 minutes. Serve with lettuce, tomatoes and sour cream scattered over top.
Additional Information
Source
Canadian Living Magazine: November 2003
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