Beef Fajita Bowls - Beef Fajita Bowls Page 1 of 2 0 ratings...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
0 ratings : 0 reviews Beef Fajita Bowls You'll be "bowl-ed" over by this super-easy twist on fajitas. prep time: 30 min start to finish: 30 min makes: 5 servings 1 cup uncooked regular long-grain white rice 1 lb boneless beef sirloin steak 2 tablespoons canola oil 1 flour tortilla (8 inch), cut into 4x1/2-inch strips 1 bag (1 lb) frozen bell pepper and onion stir-fry 1/2 cup frozen whole kernel corn (from 1-lb bag) 1/2 cup chunky-style salsa 1/2 cup water 2 tablespoons lime juice 2 tablespoons chili sauce 1/2 teaspoon ground cumin 2 tablespoons chopped fresh cilantro 1. Cook rice as directed on package, omitting salt. Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) 2. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 01/11/2012 for the course ECON 101 taught by Professor Smith during the Spring '11 term at North Country Community College.

Page1 / 2

Beef Fajita Bowls - Beef Fajita Bowls Page 1 of 2 0 ratings...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online