|
| 2 | tablespoons lime juice |
| 1 | tablespoon honey |
| 1 | tablespoon vegetable oil |
| 2 | teaspoons chili powder |
| 2 | cloves garlic, finely chopped |
|
| 3/4 | lb lean boneless beef top round steak, slightly frozen, cut into thin strips |
| 1 | onion, thinly sliced |
| 1 | red or green bell pepper, cut into strips |
| 1 | teaspoon cornstarch |
| 1/4 | cup cold water |
| 1/3 | cup guacamole |
| 4 | Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), heated |
| 1/3 | cup Old El Paso® salsa (any variety) |
Serve with...
Seven-Layer Bean Dip
Total Time:
20 min
| 1. | In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally. |
| 2. | Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened. |
| 3. | To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping. |
| After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender. |
|
| Serve fajitas with fresh pineapple or mango slices. |
Nutrition Information:
360 ( 120); 13g ( 3g, 0g); 50mg; 600mg; 37g ( 3g, 8g); 24g 30%; 60%; 8%; 20% 1 1/2 ; 1 ; 0 ; 3 2 1/2