EASY BEEF FAJITAS
Juice of 2 limes
2 tablespoons olive oil
1⁄2 teaspoons ground cumin
1⁄4 teaspoon salt
1 clove garlic, minced
1⁄8 teaspoon red pepper flakes Freshly ground black pepper, to taste
1⁄2 green or red bell pepper, thinly sliced 4 flour tortillas
1⁄2 cup
Salsa, optional
Sour cream, optional Chopped tomatoes, optional
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in glass bowl. Add beef and allow to stand, at room temperature, 30 minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon olive oil, onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade and place meat in skillet. Saute meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil and heat in 350°F. oven for 5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about | 1⁄3 cup raw long grain rice |
1⁄3 cup chopped onion | 1⁄2 teaspoon chili powder |
1⁄4 cup chopped green bell pepper | 1 can |
Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes. Reduce temperature to “WARM”, add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.
