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Cook'n with Betty Crocker 
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Southwest Fajitas |
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Serves: 4 Print this Recipe1 pound lean beef flank steaks or skirt steak 1/4 cup lime juice 2 teaspoons chili powder 1 teaspoon ground cumin 2 cloves garlic, crushed 4 fat-free flour tortillas (10 inches in diameter) 1/2 cup salsa 1/2 cup nonfat sour cream Trim fat from beef. Pierce beef with fork in several places. Mix lime juice, chili powder, cumin and garlic in shallow glass or plastic dish. Place beef in dish; turn to coat both sides. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning beef occasionally. Heat oven to 325°. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove from oven; keep wrapped. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. (For easy cleanup, line broiler pan with aluminum foil.) Place beef on rack in broiler pan. Broil with top 2 to 3 inches from heat 10 to 12 minutes, turning after 6 minutes, until medium doneness. Cut beef diagonally across grain into very thin slices. Place one-fourth of the beef slices, 2 tablespoons of the salsa and 2 tablespoons of the sour cream on center of each tortilla. Fold one end of tortilla up about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold down remaining end. Serve with additional salsa and sour cream if desired. 1 Serving: Calories 310 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 55mg; Sodium 500mg; Carbohydrate 32g (Dietary Fiber 2g); Protein 29g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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