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Beef Fajitas

Guacamole and salsa toppings for Beef Fajitas

Flour tortillas filled with round steak seasoned and flavored with cumin, garlic and lime create tasty Beef Fajitas. Vegetables are sweet peppers and onion.

Ingredients

12 6-inch flour tortillas
1 pound top round beef steak cut into 3/4 inch julienne strips
3 tablespoons red wine or red wine vinegar
3 tablespoons vegetable oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 clove garlic, pressed
2 teaspoons lime juicebr> 2 medium sweet peppers (red, green or yellow), sliced
1 onion, sliced into rings

Toppings:
1/2 cup guacamole
1/2 cup salsa or picante sauce
1/2 cup sour cream, light
1/2 cup Cheddar cheese, grated

Directions

Combine wine, oil, cumin, salt, garlic and lime juice. Marinate meat for 2 to 3 hours.

Drain thoroughly. Over medium heat, in a large skillet, brown meat with peppers and onions.

Warm tortillas and serve immediately with meat mixture and toppings.

Nutrition Information

Recipe makes 6 servings.
Serving size: 2 fajitas
Calories: 519; Total Fat: 25g; Saturated fat: 8g; Cholesterol: 63mg; Carbohydrates: 46g Protein: 26g; Fiber: 4g; Sodium: 714mg; Folate: 108mcg; Iron: 4mg

Variation: Fantastic Beef Fajitas

Guacamole and salsa toppings in bowls 1 pound top sirloin steak, trimmed and cut across the grain into 1/4-inch strips
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons vegetable oil
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet red pepper, sliced into thin strips
6 fat-free flour tortilla shells, warmed
Salsa and nonfat or light sour cream, optional

In a bowl or resealable bag, combine the first seven ingredients; add beef and toss. Cover and refrigerate three to six hours, stirring several times. Drain meat, discarding marinade. In a skillet coated with nonstick cooking spray, saute onion and red pepper until crisp-tender; remove. In the same skillet, saute meat until no longer pink, about four minutes. Return vegetables to pan and heat through. Spoon onto tortillas; top with salsa and sour cream if desired. Roll tortilla around filling. Yield: 6 servings.

Nutrition information per serving: Calories: 237; Fat: 5g; Cholesterol: 50mg; Sodium: 422mg; Carbohydrate: 26g; Protein: 20g

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