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Fajitas With Skirt Steak, Onions & Peppers

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

10 minutes


4 servings


1  lb.  skirt steak, sliced thin

2  Tbsp.  H-E-B Texas Originals Fajita Rub, divided

2  Tbsp.  chopped garlic

2  Tbsp.  canola oil, divided

1  tsp.  ground cumin

1  tsp.  chili powder

1  onion, chopped

2  green bell peppers, chopped

8  (6-inch) H-E-B Corn Tortillas

2  c.  H-E-B Shredded Cheddar Cheese

1  c.  H-E-B Low Fat Sour Cream


Heat a large sauté pan on Medium-High.

Rub skirt steak with 1 Tablespoon fajita rub and garlic. Add 1 Tablespoon canola oil and seasoned meat to hot pan. Cook 7 minutes. Remove steak from skillet and set aside.

In the same pan add remaining fajita rub, cumin, chili powder, onions, peppers, and remaining oil. Sauté 5 minutes. Return beef to skillet and sauté an additional 2 minutes.

Serve with warm tortillas, and top with cheese and sour cream.
Nutritional Information
Calories: 780, Total Fat: 41g, Saturated Fat: 18g, Sodium: 2120mg, Carbohydrates: 48g, Dietary Fiber: 3g, Protein: 47g
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