1 to 1 1/4 pounds HEB Seasoned Beef Fajitas
1 can (15 ounce) kidney or black beans, rinsed and drained
1 large tomato, cut into wedges
1 avocado, cut into wedges
1 cup coarsely crushed tortilla chips
1/3 cup sour cream
2/3 cup salsa picante
16 oz. 1 bag of garden salad
1 cup shredded Monterrey Jack cheese
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Grill beef fajitas 4 inches above Medium heat (375 degrees surface temperature) 8 to 10 minutes per side.
Remove from grill and cut across the grain into 1/4- inch thick strips.
Set aside to cool slightly.
While fajitas grill, rinse and drain beans.
Cut tomato and avacado into wedges.
Crush tortilla chips.
Blend sour cream and salsa in a large serving bowl and toss with salad blend, cheese, beans, tomato, avocado and tortilla chips.
Lay fajita strips over top and serve immediately
No Nutritional Information Available