Today I was craving Mexican! Yummy. So I originally planned fajitas for dinner, then switched to enchiladas.... and now I don't really know what to call this concoction of mine; I just hope you enjoy it!! You can buy the pre-cut strips of beef for stir-fry, or else use a whole cut of beef such as a blade or flank steak, sirloin tip, etc. You could also marinate the steak ahead of time if desired to incorporate more flavour.
Tex Mex Rice and Beef Wraps
Ingredients:
1 lb beef strips (for stir fry - cut into 1x1 inch pieces)
2 green peppers cut into 1 inch pieces
1 onion loosely diced
1 1/2 cups instant rice
1 1/2 cups beef stock
2 tsp butter or margarine
1 envelope of fajita seasoning
1 tsp chili powder
1 tsp garlic powder
1/2 cup salsa or diced tomatoes
1/2 cup water
1 package 10 inch flour tortillas
2 cups shredded Tex Mex or nacho cheese blend (Monterrey jack w/ jalapenos, cheddar and mozzarella mixed)
Directions:
In a large saucepan, bring the broth and 1 tsp of the margarine just to a boil. Stir in the rice. Remove from heat and let stand covered for 7-10 minutes.
Meanwhile heat the other tsp of margarine in a skillet on medium high heat. Add peppers, onions and beef and saute until beef is no longer pink, and vegetables are tender crisp - about 5-7 minutes.
Add the cooked rice to the pan, along with the water, contents of the seasoning packet, chili powder, garlic powder and tomatoes. Stir to combine. Cook on medium-low heat for about 5-7 minutes, or until liquid is almost absorbed.
Spoon mixture into center of flour tortilla. Top with shredded cheese and other desired toppings; lettuce, sour cream, salsa, etc.
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