These fajitas are really easy to make and fast too. An easy week night meal around our household!
Makes: 6 large fajitas
2 tsp. fajita seasoning
16 oz. beef flank steak, trimmed of fat
6 soft flour tortillas, fajita size
3 large red, yellow, orange bell peppers, sliced thin lengthwise
2 large yellow onions, sliced thin, lengthwise
1 Tbs. California Style garlic Pepper
1 package mexican rice (lipton sides or similar, 2 1/2 c prepared)
6 Tbs. light sour cream
1 1/2 c. shredded mexican cheese blend
Cook rice as directed on package, omitting margarine method.
Slice flank steak into 1/4 inch slivers. In hot pan on high heat, sear steak, tossing fajita seasoning on top to sear into meat, about 2-3 minutes or until desired doneness. Remove and set aside. Lower heat to medium. Add bell peppers, onions and garlic pepper. Saute until vegetables are cooked through, about 5-7 minutes.
Equally portion rice between each fajita shell. Then meat, then vegetable mix, then cheese and top with sour cream. Serve immediately.