Receta Fajita Bowls
Yesterday's dinner was courtesy of a Betty Crocker recipe. One of the things I like about this is that you really get to control the heat and flavor with your choice of salsa. I used a habanero lime salsa for some real zing. If you like something less spicy, use a milder salsa.
- Fajita Bowls (to serve 4)
- 1 cup uncooked rice
- 1 lb boneless beef
- 2 tbs vegetable oil
- 1 tortilla, cut into thin strips
- 1 lb sliced peppers and onions
- 1/2 cup corn
- 1 cup salsa
- 2 tbs lime juice
- 2 tbs chili sauce
- 1/2 tsp cumin
Cook the rice as directed on the package.
While the rice is cooking, heat a large skillet over a medium high heat and add the oil. Coll the tortilla strips for a couple of minutes until crispy. Drain on a paper towel.
Add the beef (cut into thin strips) tot he skillet and stir fry until no longer pink. Remove from the skillet.
Put bell peppers, onions, and corn in skillet. Stir fry for a minute then cover and steam for about 3 minutes. Stir in the beef, salsa, chili sauce, lime juice, and cumin. Cook for a few minutes until hot then serve over rice and topped with crispy tortilla strips.