Sunbeam Skillet User Manual page 11

Easy Beef Fajitas
Juice of 2 limes
1 small onion, thinly sliced
2 tablespoons olive oil
1⁄2 teaspoons ground cumin
1⁄4 teaspoon salt
1 clove garlic, minced
1⁄8 teaspoon red pepper flakes
Freshly ground black pepper, to taste
3⁄4-lb. top round steak, thinly sliced
Chopped tomatoes, optional
Combine lime juice, 1 tablespoon olive oil, cumin,
salt, garlic, red pepper and black pepper in glass bowl.
Add beef and allow to stand, at room temperature, 30
minutes. Set skillet temperature to 350°F. Add remaining
1 tablespoon olive oil, onion and green/red bell pepper
and stir gently. Cover and cook 1 to 2 minutes or until
vegetables are tender. Remove vegetables and keep warm.
Drain meat, discard marinade and place meat in skillet.
Saute meat 7 to 9 minutes or until done. Meanwhile,
wrap tortillas in aluminum foil and heat in 350°F. oven
for 5 minutes. To assemble, spoon about 1⁄4 of meat and
vegetables into center of each warmed tortilla. Sprinkle
with 2 tablespoons cheese. Roll tortilla and place on
serving plate. Garnish, as desired, with guacamole, salsa,
sour cream and/or chopped tomatoes.
Pork Chops with Spanish Rice
2 to 4 center cut pork chops,
about 1⁄2-inch thick
1⁄4 cup chopped green bell pepper
1 can (141⁄2-ounces) whole tomatoes
Set skillet temperature to 350°F. Add chops and cook on
first side 5 minutes. Turn chops; add onion and green bell
pepper. Cook, stirring vegetables occasionally, 2 minutes.
Reduce temperature to "WARM", add rice, chili powder
and tomatoes and stir to blend into vegetables. Cover and
cook 25 to 30 minutes, stirring occasionally.
RECIPES
1⁄2 green or red bell pepper,
4 flour tortillas
1⁄2 cup (2-ounces)
Guacamole, optional
Salsa, optional
Sour cream, optional
1⁄3 cup raw long grain rice
1⁄2 teaspoon chili powder
1⁄3 cup chopped onion
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thinly sliced
monterey jack or
cheddar cheese, shredded