| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | 4 | Servings | |
INGREDIENTS
| 2 | tb | Italian Dressing; (recommend fat-free) |
| 2 | tb | Fresh Lime Juice |
| 1 | lb | Lean Beef Strips; (you may substitute Chicken, Turkey, or Shrimp) |
| 1 | md | Onion; sliced into thin rings |
| 2 | md | Bell Peppers; (Green, Red or Yellow), sliced into thin rings |
| 1 | md | Tomato; chopped |
| 1/2 | c | Fresh Cilantro; chopped |
| Grated Cheddar Cheese | ||
| Salsa | ||
| Whole Wheat or Corn Tortillas |
INSTRUCTIONS
At the end of each month, The Cook and Kitchen Staff select some of the best recipes sent to Recipe-a-Day and post them to the entire membership. Today's offering is from Recipe-a-Day members the "Special K Family," and they have informed us that this meal-in-a-skillet is their traditional Cinco de Mayo fare. Any way you prepare it, today's recipe makes short work out of dinner tonight; it contains about 322 calories per serving when prepared with a beef filling. Thank you to all Recipe-a-Day members who took the time to send in a recipe. We're just sorry we won't have an opportunity to publish them all! Heat dressing and lime juice in a large skillet over medium to medium-high heat. Add meat and cook for 2 or 3 minutes, then remove meat from skillet and reserve. In the same skillet, sauté the onion and pepper slices for 1 or 2 minutes. Return meat to the skillet and add chopped tomato and cilantro. Continue to cook for 1 or 2 minutes. Warm tortillas as directed on the package. Serve meat mixture sizzling hot from the pan, garnished with grated cheese and salsa and rolled up in the warm tortillas. Posted to [email protected] by Recipe-a-Day <[email protected]> on May 29, 1998
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