1 tbsp vegetable oil
1 onion, cut in strips
2 garlic cloves, minced
1 tbsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 lb lean ground beef
1/2 cup salsa
1 sweet red pepper, chopped
1 sweet green pepper, chopped
1 small zucchini, thinly sliced
4 10-inch flour tortillas
2/3 cup low-fat sour cream
2 tsp dijon mustard
Directions
In nonstick skillet, heat oil over medium-high heat; cook onion,
garlic, chili powder, salt and pepper, stirring often, for 5 minutes
or until onion is softened.
Add beef and salsa; cook, breaking up beef with back of spoon, for
about 3 minutes or until beef is no longer pink. Add peppers and
zucchini; cook, stirring, for 3 minutes or until tender-crisp and
liquid has evaporated.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5
minutes or until warmed through. Stir sour cream with mustard. Divide
beef mixture among tortillas and roll up. Serve with sour cream
mixture.
4 servings for $9.56CDN [Aug 95]
Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g
carbohydrate, good source calcium, excellent source iron
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
30-Min: Beef Fajitas Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Mexican
The History of Recipes
Food historians have proved the existence of recipes way back into the far past, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. He also recounts how the Romans made use of a wide range of spices, including many that are still in use today like basil, fennel and dill. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to an outbreak in cookery books, many of which are now in private cookery archives. By the arrival of the twentieth century, cooking books are starting to become popular mostly due to increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this 30 Min_ Beef Fajitas recipe.
