Steak And Pepper Fajitas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Cheese, Mcrecipe, Tortillas | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Beef top round steak, cut 1" |
| thick | ||
| 8 | oz | Chunky salsa, bottled |
| medium-hot | ||
| 1 | T | Diet margarine OR light |
| corn-oil spread | ||
| 1 | Red onion, thinly sliced | |
| 1 | Green pepper, thinly sliced | |
| 1 | Red pepper, thinly sliced | |
| 2 | T | Chopped fresh cilantro |
| 8 | 6-inch flour tortillas | |
| warmed according to | ||
| package | ||
| directions | ||
| 8 | oz | Fat-free sour cream |
| 8 | oz | Fat-free sharp Cheddar |
| cheese shredded | ||
| Red and green chile peppers | ||
| Lime wedges | ||
| Cilantro sprigs |
INSTRUCTIONS
Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; spread steak with 1/4 cup salsa. Place pan in broiler at closest position to source of heat; broil steak 8 minutes. Turn steak over and spread with 1/4 cup salsa; broil 8 minutes longer for medium-rare or until cooked as desired. Meanwhile, in nonstick 12-inch skillet over medium-high heat, melt corn-oil spread. Cook red onion, green pepper, and red pepper until vegetables are tender-crisp. Stir in chopped cilantro. Spoon mixture into serving bowl. To serve, place steak on cutting board; with knife held almost parallel to cutting surface, thinly slice steak. Serve sliced steak with pepper mixture, flour tortillas, sour cream, shredded cheese, and remaining salsa. Garnish with chile peppers, lime wedges, and cilantro. Each serving: About 450 calories, 45 g protein, 55 g carbohydrate, 7 g total fat (1 g saturated), 51 mg cholesterol, 1060 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Salsa-seasoned steak is made more flavorful with sweet peppers and onions, shredded cheese, and ready-to-heat flour tortillas. Serve with Coleslaw made with Honey-Lime Vinaigrette. Work Time: 10 minutes; Total Time: 30 minutes. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 899
Calories From Fat: 550
Total Fat: 61.8g
Cholesterol: 147.7mg
Sodium: 1929.4mg
Potassium: 696.4mg
Carbohydrates: 43.6g
Fiber: 4.1g
Sugar: 6.5g
Protein: 43g