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Recipe: 30 Min Beef Fajitas
Similar Categories: Min, Beef, Fajitas
30-Min: Beef Fajitas
1 tablespoon vegetable oil
1 onion -- cut in strips
2 garlic cloves -- minced
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1/2 cup salsa
1 sweet red pepper -- chopped
1 sweet green pepper -- chopped
1 small zucchini -- thinly sliced
4 10 inch flour tortillas
2/3 cup low-fat sour cream
2 teaspoons Dijon mustard
In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened.
Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture.
1 tablespoon vegetable oil
1 onion -- cut in strips
2 garlic cloves -- minced
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1/2 cup salsa
1 sweet red pepper -- chopped
1 sweet green pepper -- chopped
1 small zucchini -- thinly sliced
4 10 inch flour tortillas
2/3 cup low-fat sour cream
2 teaspoons Dijon mustard
In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened.
Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture.
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