Home » Food & Drink » Dinner Recipes » Mediocre Mexican

Mediocre Mexican

© Allison Huller McAlister

This week I have two new recipes for you—one is a main dish and one is an appetizer. Both are recipes for Mexican fare that I served together, along with some Spanish rice, to make a complete meal.

The appetizer, Cheese Quesadillas, we thought would turn out really good. How hard could it be to go wrong with a gooey, cheesy item? Apparently, it’s not that difficult. These quesadillas were gooey and cheesy, but they weren’t the least bit flavorful. My husband and I both thought that this appetizer was bland and tasteless. We rated it two stars.

Now, on to the main dish. The Steak Fajitas with Guacamole Salsa were pretty good. My husband liked them better without the salsa. He had his salsa on the side, rather than on top of the fajita. I, on the other hand, liked the cool and refreshing texture of the salsa with the fajitas. Even though we both found these fajitas to taste pretty good, neither one of us would want to eat them again at a future meal. So, we gave this entrée 3 stars on the ratings scale.

Have a good week and good eating!
Allison

Steak Fajitas with Guacamole Salsa

Makes 4 servings

Ingredients:
STEAK MIXTURE
1 (1.25-oz.) pkg. taco seasoning mix
3 Tbsp. lime juice
1 Tbsp. honey
1 lb. boneless beef sirloin steak, cut into thin bite-sized strips
1 large onion, cut into thin wedges
2 medium green peppers, cut into thin lengthwise strips
SALSA
Reserved 2 teaspoons taco seasoning mix
1 medium tomato, chopped
1 medium avocado, pitted, peeled and chopped
2 Tbsp. finely chopped red onion
2 tsp. lime juice
TORTILLAS
8 (6-inch) flour tortillas, heated

Preparation:
Reserve 2 teaspoons taco seasoning mix for salsa. In a shallow glass baking dish, combine remaining taco seasoning mix, 3 tablespoons lime juice and honey; mix well. Add beef strips and toss to coat. Let stand at room temperature for 15 minutes to marinate. Meanwhile, in a medium bowl, combine reserved taco seasoning mix and all remaining salsa ingredients. Mix well and set aside. Spray a large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add beef and marinade; cook and stir for 2 minutes. Add onion wedges; cook and stir 2 minutes. Add green pepper strips; cook and stir an additional 2 minutes or until beef is of desired doneness and vegetables are crisp-tender. Spoon about ½ cup beef mixture down the center of each warm tortilla; roll up. Serve with guacamole salsa and if desired, sour cream.