Tacos al Carbon

Tacos al Carbon

Ingredients
cooking spray
1 1/2 cups thinly sliced red bell peppers (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium) (I didn't use this cause I ran out LOL)
1 (1 lb) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon lime juice
2 1/2 teaspoons of olive oil
3/4 teaspoon salt
8 garlic cloves, minced (I used half as much)
8 (6 inch) corn tortillas
3 tablespoons chopped fresh cilantro (I used dried)
6 tablespoons fat free sour cream (I don't like this stuff so I don't use it LOL)

Directions
1. heat pan over medium-high heat; coat with cooking spray. Add bell pepper to pan; cook 4 minutes. Add onion; saute 10 min or until veggies are tender. place pepper mixture in large bowl; cover and keep warm.
2. add beef to pan; cook 7 min. or until desired doneness. add beef to pepper mixture in a large bowl. Add chili powder, lime juice, olive oil, salt and garlic to bowl; toss to coat.
3. heat tortillas. spoon steak mixture evenly over tortillas. top each taco with cilantro and sour cream

Makes about four servings

Bruschetta Minute Steaks

We (well I) made these for dinner tonight. They were really good and really easy to make. I did use a can of diced tomatoes instead and a green bell pepper instead of a yellow because its what I had on hand. I also seasoned my meat (the recipe didn't say too) with garlic salt, orgeno, and pepper.

Bruschetta Minute Steaks

What You Need!

1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.

MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.

REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)

Baked Steak Burritos

I kinda got carried away with the green onions when I made this and I forget that they can add a little spice, so be careful with them LOL.

Baked Steak Burritos

1/2 c. butter
1 pkg. taco seasoning
1 1/2 lb boneless sirloin tip steak (bite size)
1 (16 oz.) can beans (refried)
1 (10.5 oz.) Fajita siz tortillas
8 oz (2 c.) shredded cheddar cheese
3 green onions, thinly sliced
1 (10 oz.) can red enchilada sauce
4 oz mexican blend shredded cheese

Heat oven to 400 degrees. Melt butter in skillet over medium heat; stir in taco seasoning. Add beef strips; cook and stir 5-6 mins. or until desired doneness. Drain.
Meanwhile, heat beans.
Spread each tortilla with beans. Top with beef, cheddar cheese, and oninions. Roll up, folding in sides. Place seam side down in 13x9 pan. Pour over sauce add Mexican blend cheese. Bake 400 degrees for 7-12 mins. or until cheese is bubbly and cooked through.

These were super yummy as well, but I put too many onions in so we'll do less oninions next time!

Steak Chili

Steak Chili

INGREDIENTS

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained

DIRECTIONS

In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

This was so Yummy...I did make a few adjustments though I added an extra can of beans and an extra green chili because I love them! I served it with cheese and a sweet corn bread and it went over well in my hubbies shop!