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Southwest Fajitas

brunches & entertaining, tex-mex, main dishes, beef, luncheon

1 pound lean beef flank steak or
1 skirt steak
1/4 cup lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
2 cloves garlic; crushed
4 flour tortillas (10 inches in
1 cup salsa
1 cup plain nonfat yogurt

Trim fat from beef steak. Prick beef with fork in several places. Mix lime juice, chili powder, cumin and garlic in shallow glass or plastic dish. Place beef in dish; turn to coat both sides. Cover and refrigerate at least 4 hours, turning beef occasionally. Heat oven to 325 degrees. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove from oven; keep wrapped. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place beef on rack in broiler pan. Broil with top 2 to 3 inches from heat 10 to 12 minutes, turning after 6 minutes, until medium doneness. Slice beef diagonally across grain into very thin slices. Place 1/4 of the beef slices, 2 tablespoons of the salsa and 2 tablespoons of the yogurt on center of each tortilla. Fold one end of tortilla up about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold down remaining end. Serve with additional salsa and yogurt if desired. 4 SERVINGS.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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