Fajita Casserole

Adapted from: Rachel Ray’s Look and Cook Cookbook

4 flour tortillas, cut into 1 inch strips

Cooking spray

1 tbsp. onion powder

1 tbsp. garlic powder

1 tbsp. cumin

1 tsp. cinnamon

1 tbsp. chili powder

1 tsp. dried oregano

1 ½ lbs. sirloin steak, thinly sliced

Salt & Pepper

2 tbsp. canola oil

1 bottle Mexican beer (you’ll only need half, so drink the rest!)

1 red bell pepper, seeded and thinly sliced

1 red onion, thinly sliced

3 garlic cloves, finely chopped

2 tbsp. chopped cilantro

1 lime

2 cups shredded Monterey Jack cheese

Sour cream and salsa for garnish

Step 1:

Preheat the oven to 400 degrees. On a baking sheet(s), spread the tortilla strips in a single layer and spray with cooking spray. Bake until crispy (about 10 minutes - watch carefully though!).

Step 2:

        In a medium powder, combine all the spices. Season the steak with salt and pepper and toss with the spices. Place a large skillet over medium heat with 1 tbsp. canola oil. Add the meat and cook for a few minutes on each side (turning after the meat starts to brown and caramelize). Add half the bottle of beer to the pan and cook to reduce the liquid by half.

Step 3:

        In another saucepan, heat 1 tbsp. oil over medium-high heat. Add the red pepper and onion and saute until crisp. Add the garlic and cook for 1 minute. Stir in the cilantro and lime juice and remove from heat.

Step 4:

        In a casserole dish, add the beef and vegetables. Top with tortilla strips and shredded cheese. Place under broiler for a few minutes until the cheese melts and browns. Serve with salsa and sour cream.

Printed from SavoryLessons.blogspot.com