---------- Recipe via Meal-Master (tm) v8.02
       Title: BEEF FAJITAS
  Categories: Beef, Tex-mex
       Yield: 4 servings
       8    Tortillas
       2 tb Vegetable oil
       1    Garlic clove, minced
       1 md Onion, thinly sliced
       1 md Green or red pepper,slivered
       1 lb Beef steak, in thin strips
       1 tb Chili powder
       1 tb Lime juice
       1 tb Pickled jalapeno peppers
     1/2 ts Cumin
   Ingredient notes:- Beef steak should be sirloin,
   flank, or round. Pickled jalapeno peppers should be
   chopped and may be omitted if not desired. Toppings
   for fajitas are a personal choice. Suggestions: Salsa,
   chopped tomatoes, shredded Cheddar cheese, guacamole,
   sour cream, shredded lettuce.
   Variations: for chicken fajitas, omit beef and use 1
   lb skinless, boneless chicken breasts, cut into thin
   strips. Saut‚ for 3 to 5 minutes or until no longer
   pink. Directions: Wrap stacked tortillas in foil. Bake
   at 350F (180C) for 5 minutes
   or until warm. In large skillet, heat 1 TB oil over
   medium-high heat. Cook and stir garlic, onion and
   sweet pepper for 3 to 5 minutes or until tender.
   Remove from pan. Add remaining oil to skillet. Brown
   beef, about 2 minutes. Stir in chili powder, lime
   juice, jalapeno peppers and cumin. Return vegetables
   to skillet and heat through. Spoon meat mixture onto
   centre of each tortilla, top with desired toppings.
   Fold up bottom edge, then roll up.