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How to Make Flan
Peruvian Arroz con Pollo
lb boneless beef sirloin steak, cut into thin strips
medium green bell pepper, cut into 1/2-inch strips
medium red bell pepper, cut into 1/2-inch strips
medium yellow bell pepper, cut into 1/2-inch strips
medium onion, thinly sliced
package (1.25 oz) fajita seasoning mix
flour tortillas (6 inch size)
cup salsa, if desired
cup sour cream, if desired
Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.
To warm tortillas, wrap them in foil and place on the grill for 5 to 8 minutes.
The fajita mixture can be mixed ahead of time and stored in the refrigerator.
Calories from Fat
% Daily Value
% Daily Value*:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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