Steak Fajitas
Beef fajitas made easy with skirt steak, colorful peppers, onion, spices and zesty Ro*Tel tomatoes for a quick weeknight meal
Hands On:25 | Total: 25 | Makes: 4 servings (2 fajitas each)
Ingredients:
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1 pound skirt steak, cut into thin slices
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2 tablespoons lime juice
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1 teaspoon chili powder
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PAMĀ® Original No-Stick Cooking Spray
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3 cups bell pepper strips
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2 cups vertically sliced red onion
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2 cans (10 oz each) Ro*TelĀ® Original Diced Tomatoes & Green Chilies, drained
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8 flour tortillas (6 inch), warmed
Directions
- Combine steak, lime juice and chili powder in medium bowl. Stir until well coated; set aside.
- Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
- Add steak mixture to skillet; cook 4 minutes or until browned, stirring occasionally. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide steak mixture evenly between tortillas.
Nutritional Information:
4 servings (2 fajitas each) Calories 447; Total Fat 16 g(Saturated Fat 6 g); Cholesterol 52 mg; Sodium 858 mg;
Carbohydrate 45 g; (Dietary Fiber , Sugars 10 g); Protein 30 g;
Percent Daily Values*: Vitamin A %; Vitamin C 35%; Calcium 13%; Iron 28%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
Use flank steak if skirt steak is not available at the store.
Brought To You By ConAgra Foods(R)
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