-11-
EASY BEEF FAJITAS
Juice of 2 limes
1
⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil
4 flour tortillas
1
⁄
2
teaspoons ground cumin
1
⁄
2
cup (2-ounces) monterey jack
1
⁄
4
teaspoon salt
or cheddar cheese, shredded
1 clove garlic, minced
Guacamole, optional
1
⁄
8
teaspoon red pepper flakes
Salsa, optional
Freshly ground black pepper, to taste
Sour cream, optional
3
⁄
4
-lb. top round steak, thinly sliced
Chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper
and black pepper in glass bowl. Add beef and allow to stand, at room
temperature, 30 minutes. Set skillet temperature to 350°F. Add remaining
1 tablespoon olive oil, onion and green/red bell pepper and stir gently.
Cover and cook 1 to 2 minutes or until vegetables are tender. Remove
vegetables and keep warm. Drain meat, discard marinade and place meat
in skillet. Saute meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas
in aluminum foil and heat in 350°F. oven for 5 minutes. To assemble, spoon
about 1⁄4 of meat and vegetables into center of each warmed tortilla.
Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate.
Garnish, as desired, with guacamole, salsa, sour cream and/or chopped
tomatoes.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about
1
⁄
2
-inch thick
1
⁄
3
cup raw long grain rice
1
⁄
3
cup chopped onion
1
⁄
2
teaspoon chili powder
1
⁄
4
cup chopped green bell pepper
1 can (14
1
⁄
2
-ounces) whole tomatoes
Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to “WARM”, add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.
