It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Tomato And Green Chili Fajitas
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- #43455
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound flank steak, cut into thin, 1/4-inch strips
1 can (14.5 ounce size) diced tomatoes with mild green chiles, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 onion, cut into thin strips
3 tablespoons olive oil, divided
10 flour tortillas, fajita size, warmed
Toppings: sour cream, cilantro, salsa (optional)
directions
COMBINE steak, drained tomatoes, chili powder, cumin and salt in large, plastic reusable bag.
STIR and FRY one half of steak mixture in 1 tablespoon of hot oil. Add 1 tablespoon of oil between batches. Stir fry on Medium-High heat until steak is cooked to desired doneness; remove from skillet.
ADD remaining oil; add peppers and onions. Stir fry until onion is slightly golden and peppers are tender. Return steak to skillet, heat through. Serve in warm tortillas with toppings, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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