Variations: for chicken fajitas, omit beef and use 1 pound skinless, boneless chicken breasts, cut into thin strips.
Saute for 3 to 5 minutes or until no longer pink.
Directions: Wrap stacked tortillas in foil.
Bake at 350 for 5 minutes or until warm.
In large skillet, heat 1 tablespoon oil over medium-high heat.
Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender.
Remove from pan.
Add remaining oil to skillet.
Brown beef, about 2 minutes.
Stir in chili powder,cumin,salt,paprika and oregano, lime juice, jalapeno peppers and cumin.
Return vegetables to skillet and heat through.
Spoon meat mixture onto center of each tortilla, top with desired toppings.
Fold up bottom edge, then roll up.
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