 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
|
When I need to get dinner on the table fast for my husband and three children, I fix these filling fajitas, relates Elaine Keith of Mineral Wells, West Virginia. With beef, chicken and shrimp, they satisfy everyone's tastes. They're wonderful with Spanish rice, she adds. Ingredients:
1/2 pound boneless beef top round steak, cut into strips |
1/4 pound boneless skinless chicken breast, cut into strips |
2 to 3 tablespoons canola oil |
1/2 pound uncooked medium shrimp, peeled and deveined |
1 medium green pepper, thinly sliced |
1 medium sweet red pepper, thinly sliced |
2 small onions, thinly sliced |
2 to 3 medium tomatoes, cut into wedges |
2 teaspoons chili powder |
1 teaspoon salt |
1 can (16 ounces) refried beans |
1/2 cup shredded part-skim mozzarella cheese |
14 flour tortillas (8 inches), warmed |
Directions:
1. In a large skillet, stir-fry steak and chicken in oil. Add the shrimp, peppers, onions, tomatoes, chili powder and salt; cook until meat juices run clear and vegetables are crisp-tender.
2. Meanwhile, in a large saucepan, cook refried beans and cheese until cheese is melted. Spoon over tortillas; top with meat mixture. Yield: 14 fajitas.
|
|