Why head to a restaurant when you can make sizzling steak fajitas at home on the grill? Get out the veggies, cheese and BBQ sauce!
What You Need
Original recipe yields 8 servings
1 beef flank steak (1 lb.)
1 green pepper, quartered
1 onion, cut crosswise into 1/2-inch-thick slices
1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix
1/3 cup water
1 Tbsp. oil
8 flour tortillas (6 inch)
1/2 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup sliced black olives
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Let's Make It
Place steak and vegetables in separate shallow dishes. Mix seasoning mix, water and oil until blended. Spoon half over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove steak and vegetables from seasoning mixtures; discard seasoning mixtures. Grill steak and vegetables 6 to 8 min. on each side or until steak is medium doneness (160°F) and vegetables are crisp-tender. Cut steak and peppers into thin strips; chop onions.
Top tortillas with chicken, vegetables and cheese; roll up. Serve topped with sour cream, barbecue sauce and olives.
Serve with a bowl of seasonal fresh fruit for dessert.
Prepare using skirt steak.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.