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Warm Fajita Salad

Using minimal cooking oil to stir-fry the meat and vegetables means this easy meal is healthful and low in calories.

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  • Makes: 4 servings
  • Yields: 4 main-dish servings
  • Prep: 25 mins
  • Cook: 10 mins

Warm Fajita Salad

Directions

  1. Combine lime juice, chicken broth, cilantro, garlic, and cornstarch. Set aside.
  2. Sprinkle beef with cumin, salt, and black pepper; toss to coat. Coat an unheated large skillet with cooking spray. Add onions and sweet peppers. Stir-fry over medium heat for 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet.
  3. Carefully add cooking oil to the skillet. Add beef strips; stir-fry about 3 minutes or until desired doneness. Push to side of the skillet.
  4. Stir lime juice mixture; add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into mixture in skillet; heat through.
  5. To serve, arrange greens and tomatoes on four dinner plates. Divide beef-vegetable mixture among plates. Top with Baked Tortilla Strips and serve with red or green salsa, if desired. Makes 4 main-dish servings.

Baked Tortilla Chips

Directions

  1. Cut tortillas into 1/8- to 1/4-inch-wide strips. Place strips on a baking sheet. Coat with nonstick cooking spray. Combine paprika and chili powder; sprinkle over tortilla strips. Bake in a 400 degree F oven 5 minutes. Toss; bake 3 to 5 minutes more.

Nutrition Facts (Warm Fajita Salad)

  • Per serving:
  • 242 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 57 mg chol.,
  • 235 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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