Southwestern-Style Beef Fajitas

Very High Fibre

Family Friendly

with Marinated Tomatoes and Cheddar Cheese

8 min

Difficulty: 1/3

Mexican

Ingredients: Ground beef • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Baby tomato • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Soy

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Tags

30-min-or-less

Very High Fibre

Family Friendly

Handhelds

Latin-american-faves

Ingredients

Ground Beef

250 g

Red Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Southwest Spice Blend

6 g

Lime

1 unit(s)

Baby Tomatoes

113 g

Cheddar Cheese, shredded

0.5 cup

Sour Cream

43 mL

Flour Tortillas

6 unit(s)

Cilantro

7 g

Sugar

0.25 tsp

Oil

2 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Core, then cut peppers into 1/4-inch slices.
Peel, then cut onion into 1/4-inch pieces.
Halve tomatoes.
Zest whole lime, then juice half the lime (use same for 4 servings). Cut remaining lime into wedges.
Roughly tear cilantro leaves.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring often, until tender. Season with salt, pepper and half the Southwest Spice Blend.
Transfer to a plate.

Meanwhile, in a medium bowl, combine tomatoes, cilantro, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
In a small bowl, combine sour cream and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, then stir to combine.

Reheat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat. Season with salt, pepper and remaining Southwest Spice Blend.

Just before serving, wrap tortillas in paper towels.
Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)