Gridiron Cheddar & Garlic Steak Fajitas

Anytime is a good time for fajitas. Simple to prepare and mobile in
minutes, these Mexican masterpieces work great at home--perfect for
tonight's football game on TV!

Gridiron Cheddar & Garlic Steak Fajitas
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 15 min.

1 tbsp. olive oil
2 large red, orange or yellow peppers, cut into 2-inch-long strips
(about 4 cups)
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, minced
1 skirt or boneless beef sirloin steak, 3/4 inches thick (about 1 1/2
pounds), cut into very thin strips
1 can (10 3/4 ounces) Campbell's(R) Condensed Cheddar Cheese Soup
1 tbsp. lime juice
6 flour tortillas (8-inch), warmed
1 jar (16 ounces) Pace(R) Chunky Salsa
 Toppings: Shredded Cheddar cheese, chopped avocado, hot pepper sauce,
sour cream and shredded lettuce
lime wedge

Directions:
Heat the oil in a deep 12-inch skillet over medium-high heat. Add the
peppers and onion and cook until the vegetables are tender, stirring
occasionally. Add the garlic and cook and stir for 30 seconds. Remove
the vegetable mixture from the skillet.
Add the beef and cook until well browned, stirring often. Remove the
beef from the skillet.
Stir the soup and lime juice in the skillet and heat to a boil. Return
the vegetables and beef to the skillet and cook until the mixture is hot
and bubbling.
Spoon about 1/4 cup beef mixture down the center of each tortilla. Top
with the salsa and toppings, if desired. Wrap the tortillas around the
filling. Serve with the lime wedges, if desired.
 Tip : Substitute warmed taco shells for the flour tortillas. Serves 6.

Kitchen Clip:
For a fast, easy side dish, make Spanish rice or yellow rice and stir in
diced carrots and green peas.
Received on Mon Oct 5 12:50:47 2009