Oven-Baked Steak Fajitas
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|2 tsp||chili powder|
|2 tsp||ground cumin|
|1 lb||flank steak, cut into thin strips|
|14 1/2 oz||diced tomates with mild green chilies|
|1 medium||green bell pepper, cut into thin strips|
|1 medium||red bell pepper, cut into thin strips|
|1||onion, cut into thin strips|
|10||flour tortillas, fajita size|
West Olive, MI (pop. 23,859)
Member Since Apr 2010
My adopted hometown has a lot of ethnic diversity -- including a large Latino segment. What this means is a really great variety of authentic Mexican restaurants. And I fell in love with fajitas. In my quest to find a make-at-home fajita recipe, I came across this one in a Reader's Digest (Hunts) recipe. Easy, makes a nice presentation, can work easily as a take-away recipe, it's nearly perfect. My only problem is that you don't get the crusty bits from searing them on a cast iron skillet. . .
Preheat oven to 400*F.
Combine oil, chili powder, cumin, and salt in a 9" x 13" baking dish.
Add steak, tomatoes, peppers, and onion; mix well.
Bake uncovered for 25 minutes.
Serve wrapped in warm tortillas.