*  Exported from  MasterCook  *

                               Beef Fajitas

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          A-Vg

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Submitted by Carolyn Cloe (c4@groupz.net)
   2      pounds        beef skirts -- or flank steak
                        flour tortillas
   2                    green bell peppers
   2      medium        white onions
   1      16-oz bottle  Kraft Zesty Italian salad
                        -- dressing
                        sour cream
   2      small         tomatoes -- cubed
                        guacamole (see recipe for guacamole)
   1      medium jar    hot or med.  Pace Picante sauce
                        salt
                        coarsely ground pepper
                        Accent (msg)

Season meat generously with salt, pepper and Accent. Remove seeds and
membrane from bell peppers and slice in 1/4-inch wide slices from top to
bottom. Cut up onions in slices from top to bottom so they are in long
strips about 1/4-inch wide.


Place meat on heavy tin foil with sides bent up to hold juices on hot
charcoal grill. Brush top side of meat generously with Italian salad
dressing and cook with grill covered about 10 minutes. Turn and brush
bottom side of meat with salad dressing. Continue turning and dressing
each side about every 10 minutes for approximately 1 hour or until
desired doneness. The thickness of the meat determines the cooking 
time.


After the meat has been cooking about 25-30 minutes, place sliced green
bell pepper and onion in meat juices on tinfoil. Move the meat onto the
open grill away from direct coals. continue cooking the meat as described
above. When meat is done, slice it in thin slices about 1/4-inch thick
and approximately 3 inches long.


To serve, heat the flour tortillas individually on a hot iron skillet
just long enough to soften tortilla (or in a damp kitchen towel in the
microwave oven). Place in center of tortilla slices of meat, bell pepper,
onion, tomato cubes, guacamole, sour cream, and picante sauce. Roll up
around filling and eat with fingers.


Serve with tossed salad, refried beans, tortilla chips, margueritas,
beer, etc. Serves 4-6.





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These enchiladas are very good, and easy to make in the layered style
(taste the same as rolled). I have made them a lot, and my mouth waters
when I think about them!