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)
1 pound skirt steak, cut into thin slices
2 tablespoons lime juice
1 teaspoon chili powder
PAMŪ Original No-Stick Cooking Spray
3 cups frozen bell pepper strips (from 16-oz pkg)
2 cups vertically sliced red onion
2 cans (10 oz each) Ro*TelŪ Original Diced Tomatoes & Green Chilies, drained
8 flour tortillas (6 inch), warmed
- 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.
4 servings (2 fajitas each) Calories 438; Total Fat 15 g (Saturated Fat 5 g); Cholesterol 52 mg; Sodium 854 mg;
Carbohydrate 46 g; (Dietary Fiber 4 g, Sugars 10 g); Protein 30 g;
Percent Daily Values*: Vitamin A 13%; Vitamin C 35%; Calcium 11%; Iron 28%
* Percent Daily Values are based on a 2,000 calorie diet.
Use flank steak if skirt steak is not available at the store.