Ingredients:
Fajitas
1 cup (250 nL) Old El Paso* Thick N’ Chunky Salsa
1 cup (250 nL) Old El Paso* Thick N’ Chunky Salsa
12 Old El Paso* Smart Fiesta* made with Whole Grain Tortillas (1 1/2 pkgs)
2 cloves garlic, finely chopped
1 1/2 tsp (7 mL) chipotle chili pepper powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cumin
1 1/2 lb (750 g) beef flank steak, trimmed of fat
1 sweet onion, cut into 3/4-inch wedges
1 medium red pepper, cut into 3/4-inch strips
1 medium yellow pepper, cut into 3/4-inch strips
1 1/2 tsp (7 mL) chipotle chili pepper powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cumin
1 1/2 lb (750 g) beef flank steak, trimmed of fat
1 sweet onion, cut into 3/4-inch wedges
1 medium red pepper, cut into 3/4-inch strips
1 medium yellow pepper, cut into 3/4-inch strips
Relish
1 can (12 oz/341 mL) Green Giant* Niblets* Whole Kernel Corn, drained
1 cup (250 mL) chopped tomato
3 tbsp (45 mL) finely chopped cilantro
1 tbsp (15 mL) lime juice
1/8 tsp (.5 mL) salt
Freshly ground black pepper, if desired
1 can (12 oz/341 mL) Green Giant* Niblets* Whole Kernel Corn, drained
1 cup (250 mL) chopped tomato
3 tbsp (45 mL) finely chopped cilantro
1 tbsp (15 mL) lime juice
1/8 tsp (.5 mL) salt
Freshly ground black pepper, if desired
Method:
- Spray 3- to 4-quart slow cooker with nonstick cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
- Cut beef into 3×1/2×1/2-inch strips; stir into mixture in cooker.
- Cover; cook on Low heat setting 6 to 7 hours.
- Add onion and peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
- To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.
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looks wonderful