One-Pan Steak Fajitas With Tomato Corn Salsa, Cilantro, and Sour Cream

When Tex-Mex is on the menu, it’s easy to drum up excitement in both kids and adults alike. And better yet, it’s also an opportunity to introduce new ingredients and flavors to the fam without going too far out there. These fajitas are based on the usual foundation of beef strips wrapped in warm tortillas. But with mild spices and cilantro and jalapeño added to taste, they’re also an opportunity to start diners of all ages on the path to adventuresome eating.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss beef with enchilada spice & Southwest spice in med. bowl. Season with salt & pepper.

Step 2

Heat lg. drizzle of olive oil in lg. pan over med.-high. Add corn & scallion whites, cooking (3-4 min.), tossing, until corn is lightly browned. Season with salt & pepper. Transfer to another med. bowl. (TIP: Rinse out pan if anything is stuck to surface.)

Step 3

Heat another lg. drizzle of olive oil in same pan over med.-high. Add beef in a single layer; cook (1-2 min.) without disturbing until it starts to brown. Toss & continue cooking (1-2 Min n.)to desired doneness, (TIP: Work in batches, if necessary, to avoid overcrowding pan.)

Step 4

Wrap tortillas in damp paper towel; microwave (30 sec.) until warm, (TIP: Alternatively, wrap tortillas in foil and warm in oven (5 min.) at 425 F.)

Step 5

Add tomatoes, scallion greens, & a squeeze of lime to the bowl with corn. Toss, seasoning with salt & pepper, & combine.

Step 6

Divide steak & salsa between tortillas. Dollop with sour cream. Scatter cilantro over. Top with jalapeño (to taste).

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