Baked Fajita Salad In A Tortilla Basket
Source of Recipe
(marla)
List of Ingredients
1 pound lean flank steak
½ cup chopped onion
½ cup tomatillo salsa
1 teaspoon hot sauce
¼ teaspoon chili powder
4 flour tortillas -- (10-inch)
Vegetable cooking spray
1 teaspoon chili powder
1 cup shredded lettuce
2 cups seeded diced unpeeled tomatoes
½ cup nonfat sour cream alternative
½ cup Mock Guacamole
¼ cup sliced green onions Recipe
Trim fat from steak.
Cut steak diagonally into thin slices.
Combine steak, onion, and next 3 ingredients in a large zip-top heavy-duty plastic bag.
Seal bag; marinate in refrigerator 30 minutes to 1 hour.
Lightly coat both sides of tortillas with cooking spray.
Sprinkle 1 teaspoon chili powder evenly over both sides of tortillas.
Place each tortilla over the bottom of a 10-ounce custard cup coated with cooking spray.
Shape the tortillas around the cups to form baskets.
Place cups on a baking sheet; bake at 375º for 10 minutes or until tortillas are crisp.
Set aside; let cool.
Coat a large nonstick skillet with cooking spray, and place over medium high heat until hot.
Add steak mixture, and sauté 3 minutes or until desired degree of doneness.
To serve, place ¼ cup shredded lettuce, ¾ cup steak mixture, and ½ cup diced tomato into each tortilla basket.
Top each with 2 tablespoons sour cream alternative and 2 tablespoons Mock Guacamole.
Sprinkle each serving with 1 tablespoon sliced green onions.
Yield: 4 servings
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