Name: Sombrero Fajitas recipe
Ingredients: 3 pounds beef skirt steak;3 teaspoons garlic powder;3 teaspoons fajita seasoning;8 slices bacon;1 onion, chopped;1 bell pepper, chopped;½ bunch cilantro, chopped;1 large tomato, chopped;10 ounces shredded Monterey Jack cheese

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Ingredients

3 pounds beef skirt steak 3 teaspoons garlic powder 3 teaspoons fajita seasoning 8 slices bacon 1 onion, chopped 1 bell pepper, chopped ½ bunch cilantro, chopped 1 large tomato, chopped 10 ounces shredded Monterey Jack cheese

Nutrition Info

474.7 calories carbohydrate: 4.6 g cholesterol: 104.2 mg fat: 35.7 g fiber: 1 g protein: 32.8 g saturatedFat: 16.1 g servingSize: - sodium: 531.7 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through, remove from heat, and top with Monterey Jack cheese.

Recipe Yield

8 servings

Recipe Note

Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra.

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