Southwest Beef Fajitas
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
boneless |
*
|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
red chili peppers
ground |
|
| 2 | cloves |
garlic
chopped |
|
| 8 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
boneless |
*
|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
red chili peppers
ground |
|
| 2 | cloves |
garlic
chopped |
|
| 8 | each |
flour tortillas
|
*
|
Directions
Cut beef steak diagonally across the grain into thin slices, each 2x1/8-inch.
Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated.
Cover and refrigerate for at least 1 hour.
Set oven control to broil. Place beef slices on rack in broiler pan.
Broil with tops 2 to 3 inches from heat until brown, about 5 minutes.
Place ⅛ of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla.
Fold one end ot the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping.
Fold down the remaining end.
Serve with remaining salsa, relish and guacamole.
