Steak Fajitas

Fajitas

• 1 cup thick and chunky cilantro salsa
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons chipotle chili pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 1/4 to 1 1/2 lb beef flank steak, trimmed of fat
• 1 sweet onion, cut into 3/4-inch wedges
• 1 medium red bell pepper, cut into 3/4-inch strips
• 1 medium yellow bell pepper, cut into 3/4-inch strips
• 12 low-fat flour tortillas (8 inch) (I used corn)
• Fat-free sour cream, if desired

Relish

• 1 can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained
• 1 large tomato, chopped (about 1 cup)
• 3 tablespoons finely chopped cilantro
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• Freshly ground black pepper, if desired

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
2. Cut beef into 3x1/2x1/2-inch strips; stir into mixture in cooker.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Add onion and bell peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
5. To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.

Zesty Corn Combo

• 1 tablespoon butter or margarine
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 medium green bell pepper, coarsely chopped (1 cup)
• 1 medium jalapeño chili, seeded and finely chopped
• 2 bags (1 lb each) frozen whole kernel corn
• 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.