Beef Fajita Chili with Easy Baked Tortilla Strips 

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 20 minutes Cook Time: 5-8 hours Serves: 6-8

Beef and bean chili with peppers, onions, jalapenos and fajita seasonings served with easy oven baked tortilla crisps.

Ingredients:

Beef Fajita Chili:

1 pound flank or skirt steak

1 ½ tablespoons chili powder

½ tablespoon ground cumin

2 teaspoons dried oregano

½ teaspoon each kosher salt and black pepper

1 large yellow onion, diced

3 large assorted bell peppers (red, green yellow or orange), diced

2 jalapenos, minced

3 cloves garlic, minced

2 (10-ounce) cans RO*TEL No Salt Original Tomatoes

1 (15-ounce) can Rosarita® Premium Seasoned Whole Black Beans

1 (15-ounce) can Rosarita® No Fat Traditional Refried Beans

1 (15-ounce) can Rosarita® Premium Seasoned Whole Pinto Beans

For Serving:

Baked Tortilla Strips (recipe below)

Cotjia or cheddar cheese

Sliced fresh or pickled jalapenos

Sour Cream Fresh cilantro

Fresh limes

Two Ingredient Guacamole (recipe below)

Directions: Cutting against the grain, cut the beef into 1-inch pieces. Set aside. In a small bowl, stir together spices. Add diced beef to spices and toss to season. Add seasoned beef and any extra seasoning to a large 8-10 quart slow cooker. Add remaining chili ingredients to slow cooker and stir to combine.

Cover and cook on high for 5-6 hours or on low for 8-9 hours. Taste and adjust seasonings. Serve with baked tortilla strips and other any other desired toppings.

Easy Baked Tortilla Strips

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 10 minutes Cook Time: 4-6 minutes Yields: approximately 3-4 cups

Easy oven baked tortilla crisps, perfect for topping soup, chili and salads!

Ingredients:

1/3 cup canola oil

1 tablespoon taco seasoning

¼ teaspoon each kosher salt and black pepper

10-12 flour or corn tortillas

Directions:

Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.

In a small bowl stir together oil and seasonings. Lay 2-3 tortillas on a cutting board. Using a pastry brush, brush a thin layer of the seasoned oil mixture evenly over the top side of the tortillas. Flip tortillas over and spread another thin layer of the seasoned oil on the other side. Stack the oil coated tortillas on top of each other. Using a pizza cutter, cut the tortillas in half and then into ½-inch strips.

Arrange the cut tortillas in an even layer on the prepared baking sheets. Repeat with remaining tortillas and oil, until all the oil is used. Bake tortilla strips in preheated 400 degree oven for 4-6 minutes or until crispy and golden brown. Let chips cool completely before transferring to a plastic storage container or baggie. Store in an air tight container for up to two weeks.

*Note: To make oven baked tortilla chips, prepare tortillas as directed and cut into eighths. Arrange cut tortillas in an even layer on prepared baking sheets and bake at 400 degrees F for 8-10 minutes or until crispy and golden brown.

Two Ingredient Guacamole 

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 5 minutes Yields: approximately 1 cup guacamole

Quick two ingredient guacamole using pantry staples. 

Ingredients:

1 (10-ounce) cans RO*TEL Mexican Style Tomatoes

2 large avocados, peeled and pitted

Directions:

Place avocados in a large bowl. Using a fork or potato masher, mash avocados, mashing until smooth but some large pieces of avocado remain. Stir in canned tomatoes. Serve immediately.

Optional: Diced red onion or minced garlic can be added for additional flavor, if desired.