Steak Fajitas
Corn and Zucchini Sauté
Ingredients
- ¾ lb boneless top sirloin or flank steak (or use 1¼ lb lean ground beef)
- 3 Tbsp olive oil, divided
- 1 tsp minced garlic
- 1 tsp ground cumin
- ½ onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- ½ (20-oz) pkg fajita-size flour tortillas
- ½ (16-oz) container fresh salsa
- 1 cup shredded Mexican cheese blend
- ¼ cup sour cream
- ½ lime, cut into wedges
Instructions
- Cut beef into thin strips with a sharp knife; toss with 1 Tbsp oil, garlic, cumin, and salt and pepper to taste. Cook steak in a large nonstick skillet over medium-high heat until done. Remove from skillet.
- Add remaining 2 Tbsp oil to drippings in skillet; add onion and bell peppers, and sauté until vegetables are tender.
- Heat tortillas according to package directions.
- Serve beef in tortillas with vegetables, salsa, cheese, and sour cream; squeeze with lime.
Side Dish Ingredients
- 1 cup frozen yellow corn
- 1 tsp minced garlic
- 1 zucchini, chopped
- 1 Tbsp olive oil
- ¼ cup chicken broth
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook corn, garlic, and zucchini in hot oil in a large nonstick skillet 5 minutes; add broth. Cook 5 minutes longer or until broth evaporates and vegetables are browned and tender. Stir in cilantro just before serving.
30 Minute Meals Meal Plan
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