Beef fajita salad in totilla basket
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean flank steak |
| ½ | cup | Onion; chopped |
| ½ | cup | Tomatillo salsa |
| 1 | teaspoon | Hot sauce |
| ¼ | teaspoon | Chili powder |
| 4 | Flour totillas (10 inch) | |
| Vegetable cooking spray | ||
| 1 | teaspoon | Chili powder |
| 1 | cup | Shredded lettuce |
| 2 | cups | Tomato; seeded, diced |
| ½ | cup | Nonfat sour cream alternativ |
| ½ | cup | Mock Guacamole |
| ¼ | cup | Green onions; sliced |
Directions
Trim fat from steak; cut steak diagonally into thin slices. Combine steak, onion, and next 3 ingredients in a lg zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 30 minutes to 1 hour.
Lightly coat both sides of totillas with cooking spray; sprinkle 1 ts chili powder evenly over both sides of tortillas. Place each tortilla over the botom of a 10-oz custard cup coated with cooking spray; shape the tortillas around the cups to form baskets. Place cups on a baking sheet; bake at 375 deg. for 10 min. or until tortillas are crisp. Set aside; let cool.
Coat a lg nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak mixture and saute 3 min. or until desired degree of doneness.
To serve, place ¼ c shredded lettuce, ¾ c steak mixture, and ½ cup diced tomato into each tortilla basket. Top each with 2 tb sour cream alternative and 2 tb Mock Guacamole. Sprinkle each serving with 1 tb sliced green onions.
Calories 442 (35% from fat); Protein 30.3g; Fat 17.2g (sat 6.1g, mono 7.1g, poly 1.9g); Carb 38.1g; Fiber 7.9g; Chol 59.5mg; Iron 4.8mg; Sodium 607mg; Calc 89mg.
Cooking Light - July/August 1994 NOTE: I suppose the mock sour cream is available in stores, but I haven't seen it. I remembered the Cucumber/Dill Mock Sour Cream (I believe it's from Frug. Gormet) so have included it. Don Fifield Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 15, 1998