Steak, Tomato and Green Chile Fajitas
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 can (4 oz each) diced green chilies
2 teaspoons Gebhardt® Chili Powder
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound beef flank steak, cut into thin strips
2 tablespoons vegetable oil, divided
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium onion, cut into thin strips
12 flour tortillas (6 inch), warmed
Chopped fresh cilantro, salsa and/or sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 129 mg | 13% |
Carbohydrate | 37 g | 12% |
Cholesterol | 45 mg | 15% |
Total Fat | 14 g | 22% |
Iron | 4 mg | 22% |
Calories | 367 kcal | 18% |
Sodium | 693 mg | 28% |
Protein | 22 g | 43% |
Saturated Fat | 4 g | 22% |
Sugars | 5 g | 1% |
Vitamin C | 57 mg | 96% |
Combine drained tomatoes, green chilies, chili powder, cumin and salt in medium bowl. Add steak; toss to coat.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of the steak mixture; cook 3 minutes or until steak strips are no longer pink in centers, stirring frequently. Remove from skillet; cover to keep warm. Cook remaining steak mixture; add to rest of steak mixture.
Add remaining 1 tablespoon oil to skillet; stir in bell peppers and onion. Cook and stir 7 minutes or until crisp-tender. Return steak strips to skillet; cook 1 minute or until hot, stirring occasionally. Spoon 1/2 cup of the steak mixture onto each tortilla. Top with cilantro, salsa and/or sour cream, if desired. Roll up.
Steak, Tomato and Green Chile Fajitas