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Hearty Fajitas

Total Time

Prep/Total Time: 30 min.

Makes

14 fajitas

"When I need to get dinner on the table fast for my husband and three children, I fix these filling fajitas," relates Elaine Keith of Mineral Wells, West Virginia. "With beef, chicken and shrimp, they satisfy everyone's tastes. They're wonderful with Spanish rice," she adds.

Ingredients

  • 1/2 pound boneless beef top round steak, cut into strips
  • 1/4 pound boneless skinless chicken breast, cut into strips
  • 2 to 3 tablespoons canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 small onions, thinly sliced
  • 2 to 3 medium tomatoes, cut into wedges
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 can (16 ounces) refried beans
  • 1/2 cup shredded part-skim mozzarella cheese
  • 14 flour tortillas (8 inches), warmed

Directions

  1. In a large skillet, stir-fry steak and chicken in oil. Add the shrimp, peppers, onions, tomatoes, chili powder and salt; cook until meat juices run clear and vegetables are crisp-tender.
  2. Meanwhile, in a large saucepan, cook refried beans and cheese until cheese is melted. Spoon over tortillas; top with meat mixture.

Nutrition Facts

1 each: 409 calories, 10g fat (2g saturated fat), 82mg cholesterol, 788mg sodium, 49g carbohydrate (0 sugars, 7g fiber), 31g protein.

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