October 17, 2004

Beef and Rice Fajitas

Beef and Rice Fajitas, carrot sticks, apple juice, J-ello cake

Beef and Rice Fajitas
Combine in a Ziploc bag: 1 lb sliced strips of steak, juice of 1 lime, 2T vegetable oil, 1 flavoring packet from Chili Ramen Noodles. Marinate for 1/2 hour. In a saucepan, combine 1 ounce vermicelli or angel hair pasta broken into 1/2 inch pieces with 2/3 C dry rice and 2T margarine. Cook over medium-high heat, stirring constantly, until noodles have browned. Add 1 1/3 C water, 1 can tomato sauce, 1/2 small diced onion, 3 diced tomatoes, 1 diced green pepper, 2T minced cilantro, 2 t chili powder. Cook for 25 minutes. Drain steak and grill or fry. On a homestyle flour tortilla, spoon a scoop of rice, a scoop of meat and several cheddar cheese slices. Warm in microwave until cheese melts. Roll tortilla and top with sour cream.

J-ello Cake
Bake a white cake in a 9x13 pan. Let it cool. Poke holes across the top of the cake with a fork. In a separate dish, prepare strawberry J-ello as directed. While still hot, pour over the top of entire cake. It will seep into the holes. Let cake set in the fridge for at least 3 hours. Cover cake with Cool Whip for frosting.

The fajitas are actually simpler than they sound. This recipe makes enough for 6-8 tortillas. Hubby ranks it a 10. I rank it a 9.
The cake is a classic at our house. My daughter has requested it for her birthday. You can substitute any flavor of cake and any flavor of J-ello. You can even use pudding instead of J-ello. Just use the end of a wooden spoon when poking the cake so that the holes will be bigger.

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