===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-05-94 (22:08)             Number: 340
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Fajita Salad In Tortilla       Conf: (37) Home Cooki
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          FAJITA SALAD IN TORTILLA BOWLS

          BOWLS:
          4 (8") flour tortillas, shaped into bowls

          SALAD:
          1 lb. boneless top sirloin steak
          2/3 c. Italian salad dressing
          2 T. oil
          1 onion, cut in 1/4" wedges
          1 green bell pepper, cut in 1/4 inch strips
          1 red bell pepper, cut in 1/4 inch strips
          1 jalapeno chile pepper, seeded, finely chopped
          4 c. coarsely shredded lettuce
          1 tomato, chopped
          1/2 c. sliced ripe olives
          1/4 c. dairy sour cream

          Slice beef across the grain into thin strips.  In a
          nonmetal container, combine beef with 1/3 cup of the
          dressing.  Cover, refrigerate 4 hours or overnight.  Heat
          large non-stick skillet over medium high heat until hot.
          Add 1 tablespoon of the oil and heat until it ripples.
          Drain beef strips, discard marinade.  Add beef to hot
          oil.  Cook and stir 1 to 2 minutes or until browned.
          Drain, remove from skillet.  Heat remaining 1 Tablespoon
          oil.  Add onion and peppers, cook and stir 3 to 4 minutes
          or until crisp-tender.  Return beef to skillet.  Cook
          until thoroughly heated.  To assemble, place tortilla
          bowls on 4 plates.  Place 1 cup of the lettuce in each
          bowl, drizzle with remaining 1/3 cup dressing.  Spoon 1/4
          of the meat mixture, tomato and olives over lettuce in
          each bowl.  Top each with a dollop of sour cream.  Makes
          4 servings.

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