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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1197 mg
- Protein 43 g
- Calories 698.0
- Total fat 37 g
- Cholesterol 115 mg
- Saturated fat 16 g
- Total carbohydrate 47 g
- Iron 41.0
- Folate 59.0
- Calcium 35.0
- Vitamin A 24.0
- Vitamin C 28.0