It’s hard to argue with a classic. Marinated beef sirloin paired with tender peppers and onions makes a sensational, tortilla-wrapped Tex-Mex meal.
What You Need
Original recipe yields 8 servings
1-1/2 lb. beef sirloin steak, thinly sliced
1/2 cup KRAFT Lite Zesty Italian Dressing, divided
2 large green pepper s, cut into strips
1 large onion, cut into wedges
16 flour tortillas (6 inch), warmed
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Combine steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
Cook steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
Add peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 fajitas each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.