Beef Fajitas Using RO*TEL Tomatoes and Green Chilies

by Libby Pelham | More from this Blogger

24 Feb 2006 10:51 AM

My last blog about RO*TEL dip started me to thinking. I always have at least one can of RO*TEL Tomatoes and Green Chilies in my pantry, but the only time I ever use it is to make RO*TEL dip. So I decided to find other recipes that use RO*TEL. I will have to try this one this weekend!

Beef Fajitas

For this recipe, you will need one can of RO*TEL Tomatoes and Green Chilies (diced), beer (only one cup), lemon juice, vegetable oil, cloves of garlic, 1 - 2 pounds of skirt steak, 2 medium onions, 2 medium bell peppers, 10 8-inch flour tortillas, shredded cheddar cheese, sour cream, guacamole, and taco sauce.

In a 9 x 12 inch baking pan (about 2 inches deep), combine the can of RO*TEL, 1 cup of beer, 1/4 cup of lemon juice, 3 tablespoons of vegetable oil, 2 minced cloves of garlic, and 1/8 teaspoon of black pepper. Place your 1 - 2 pounds of skirt steak in the dish. Be sure to turn it to coat both sides. Slice both your onions and green peppers into 1/4-inch thick strips and place those on top of the steak. Refrigerate and let this marinate for at least six hours (although overnight is preferable).

After it marinates, remove the meat and vegetables from the marinade, but keep your marinade juice handy. Turn the oven on to broil and broil the meat for about 8 minutes on one side. Flip the meat; then brush it with the marinade and cook about another 7-8 minutes. Slice the meat into strips. Spray a skillet with a non-stick spray and sauté your onions and bell peppers until tender (about 8-10 minutes).

Warm your tortillas, and layer one with meat, onion, pepper, cheese, sour cream, guacamole and taco sauce. This recipe should make about 10 fajitas. It makes me hungry just typing this blog!

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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