Categories: beef, fajitas

Ingredients

• 1 small red onion, cut into thin wedges (1 cup)
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 cups Shredded Beef Master Recipe
• 1 14.5-oz. can Mexican-style stewed tomatoes, cut up
• 1 cup frozen whole kernel corn
• 1 cup canned black beans, rinsed and drained
• 2 tsp. chili powder
• 1/2 cup seeded and chopped cucumber (1 small)
• 1/2 cup peeled and chopped jicama
• 1 Tbsp. snipped fresh cilantro
• 6 7- to 8-inch flour tortillas, warmed*
• 1/2 cup dairy sour cream and/or purchased guacamole

Directions

1. In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in shredded beef, undrained tomatoes, corn, beans, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency.

2. Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro. Divide beef and vegetables among tortillas. Top with cucumber mixture and sour cream and/or guacamole. Makes 6 servings.

3. *To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.

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