Fa­ji­tas

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Serves 4

Takes 30 mins

8 tor­tillas 10ml olive or avo­cado oil 500g rump steak, thinly sliced 1 onion, thinly sliced

1 green pep­per, seeded and thinly sliced 10ml mild Mex­i­can spice pow­der 250ml strong Ched­dar, grated 1 avo­cado, chopped

FOR THE TOMATO AND CORN SALSA ½ x 410g tin corn ker­nels, drained

2 ripe toma­toes, finely chopped juice of ½ a lime sour cream, to serve 1 Pre­heat oven to 160°C. Heat tor­tillas for about 10 min­utes or un­til heated through.

2 Heat the oil on high and brown the beef, stir­ring, for 2-3 min­utes. Set aside. Add the onion and pep­per to the pan, cook for about 5 min­utes or un­til the onion soft­ens. 3 Re­turn the beef to the pan and add the Mex­i­can spice. Sea­son. Cook, stir­ring, for about 1 minute or un­til heated through. Re­move from heat and set aside.

4 For the salsa, com­bine all the in­gre­di­ents, sea­son and set aside.

5 To as­sem­ble the fa­ji­tas, place the beef, cheese and salsa in sep­a­rate serv­ing bowls. Place the tor­tillas and avo on serv­ing plates, and let ev­ery­one help them­selves.

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