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Source: Nestle® Very Best Meals

Beef or Chicken Fajitas
Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 tablespoon Vegetable Oil
2 small green or red bell peppers, cut into strips
1 small onion, sliced
3 large cloves garlic, finely chopped
1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips
1 1/4 teaspoons cumin, ground
1 teaspoon chili powder
1/2 cup ORTEGA® Thick & Chunky Salsa
4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

HEAT oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

STIR in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

SERVE in tortillas; top with desired toppings.

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