Spicy Mustard Stir-Fry Bites
- Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat; add stir-fry strips. Cook and stir until brown. Drain off fat.
- In a 1-1/2-quart slow cooker stir together the water, mustard, and fajita seasoning. Add stir-fry strips, stirring to coat.
- Cover and cook on low-heat setting for 6 to 7 hours. Using a slotted spoon, transfer meat to a cutting board. Discard cooking liquid. Using two forks, pull meat apart into shreds.
- Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks.
From the Test Kitchen
To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
Increase the Recipe:
Double all ingredients. Place in a 3-1/2- or 4-quart slow cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Continue as directed.
Nutrition Facts (Spicy Mustard Stir-Fry Bites)
- Per serving:
- 60 kcal ,
- 2 g fat
- 12 mg chol. ,
- 311 mg sodium ,
- 6 g carb. ,
- 5 g pro.