Beef Fajitas
INGREDIENTS:
1 cn RO*TEL Diced Tomatoes and
-Green Chilies (10 oz)
1 c Beer
1/4 c Lemon juice
3 tb Vegetable oil
2 Garlic cloves, minced
1/8 ts Black pepper
1 1/2 lb Skirt steak, trim excess fat
2 md Onions, sliced 1/4" thick
2 md Green peppers, sliced 1/4"
PAM No-Stick Cooking Spray
10 8" flour tortillas
1 c Shredded cheddar cheese
1/2 c Dairy sour cream
1 c Guacamole
1/2 c Taco sauce
1 cn RO*TEL Diced Tomatoes and
-Green Chilies (10 oz)
1 c Beer
1/4 c Lemon juice
3 tb Vegetable oil
2 Garlic cloves, minced
1/8 ts Black pepper
1 1/2 lb Skirt steak, trim excess fat
2 md Onions, sliced 1/4" thick
2 md Green peppers, sliced 1/4"
PAM No-Stick Cooking Spray
10 8" flour tortillas
1 c Shredded cheddar cheese
1/2 c Dairy sour cream
1 c Guacamole
1/2 c Taco sauce
In a 9x12x2" baking dish combine RO*TEL, beer, lemon juice, oil, garlic and black pepper. Place meat in dish, turning once to coat both sides. Place onions and peppers over meat, cover and refrigerate at least 6 hours or overnight.
Remove meat and vegetables from marinade; set aside marinade. Broil meat 3" from heat source for 8 minutes. Flip meat, brush with remaining marinade and cook to medium doneness, about 7 minutes. Slice beef across the grain into thin strips. Meanwhile, spray a 10" skillet with PAM, saute onions and peppers until peppers are tender-crisp, about 10 minutes. Warm tortillas according to package directions.
For each fajita, layer meat, onion and pepper, cheese, sour cream, guacamole and taco sauce in the center of tortilla. Roll to enclose.
Remove meat and vegetables from marinade; set aside marinade. Broil meat 3" from heat source for 8 minutes. Flip meat, brush with remaining marinade and cook to medium doneness, about 7 minutes. Slice beef across the grain into thin strips. Meanwhile, spray a 10" skillet with PAM, saute onions and peppers until peppers are tender-crisp, about 10 minutes. Warm tortillas according to package directions.
For each fajita, layer meat, onion and pepper, cheese, sour cream, guacamole and taco sauce in the center of tortilla. Roll to enclose.