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    Loose Beef Fajitas


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    12 oz ground sirloin beef
    1 cup chopped onions
    1/2 cup chopped green peppers
    1/2 cup chopped sweet red peppers
    2 garlic cloves minced
    2 tsp chili powder, no salt variety
    1/2 tsp ground cumin
    1 cup chunky salsa, no salt added
    1/2 cup chopped tomatoes
    8 tortillas -- see below for oat flour tortilla recipe

    Recipe



    * In a large nonstick skillet, cook the beef, onions, green and red peppers and garlic over medium heat about 5 minutes or until the beef is browned and the vegetables are tender, stirring frequently. Stir in the chili powder and cumin and cook for 1 minute. Add the salsa and tomatoes. Bring to a gentle boil, then reduce the heat. Simmer, uncovered, for 4 to 5 minutes or until the liquid reduces slightly, stirring occasionally.

    * To serve, spoon some of the beef mixture just below the center on each of the tortillas. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll up to enclose the filling.

    ---------------------

    Oat Flour Tortillas
    contributed by Marjorie Hunt Jones, R.N.

    Ingredients:
    1 cup Oat Flour (1 c oats in a blender or food processor should give you 1 c flour)
    1 tsp Mexican Seasoning (I posted a recipe for this earlier in Cheetah Hall)
    1/2 cup Water

    In a small bowl, mix the flour and taco seasoning. Stir in part of the water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour ( this will change the carb count) or water to achieve the proper consistency.

    Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle that’s about 1/8" thick and 5" - 6" across. Repeat with all dough.

    Heat a heavy nonstick frying pan or griddle. Use no oil.

    Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

    Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.

    If you use 1 c oats, this will make 4 B-Carbs (1/4c dry oats = 1 carb)

 

 

 

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