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Tomato and Green Chile Fajitas
1 pound flank steak, cut into thin 1/4-inch strips
1 (14.5 ounce) can diced tomatoes with green chiles, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium onion, cut into thin strips
3 tablespoons olive oil, divided
10 fajita size flour tortillas, warmed
Cilantro, freshly chopped
Combine steak, drained tomatoes, chili powder, cumin and salt in a large plastic sealable bag.
Stir and fry half of steak mixture in 1 tablespoon hot oil. Add 1 tablespoon of oil between batches. Stir fry over 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.
Southwestern Fajita Recipes
Southwestern Recipes Index