One-Pan Steak Fajitas

🥘 Ingredients

• Southwest spice blend
  1 tbsp
• beef stir-fry
  20 oz
• cilantro
  ½ oz
• corn
  1 can
• enchilada spice blend
  1 tbsp
• flour tortillas
  12 unit
• jalapeño
  1 unit
• lime
  1 unit
• olive oil
  4 tsp
• paper towels
• pepper
• roma tomato
  3 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c

🍳 Cookware

• medium bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Core and dice roma tomato . Thinly slice scallions , keeping greens and whites separate. Drain corn . Halve lime . Toss beef stir-fry , enchilada spice blend , and Southwest spice blend in a medium bowl . Season with salt and pepper . Slice jalapeño into thin rings, removing ribs and seeds for less heat.

   roma tomato: 3 unit, scallions: 4 unit, corn: 1 can, lime: 1 unit, beef stir-fry: 20 oz, enchilada spice blend: 1 tbsp, Southwest spice blend: 1 tbsp, salt, pepper, jalapeño: 1 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add corn and scallion whites. Cook, tossing, until corn is lightly browned, ⏱️ 3-4 minutes . Season with salt and pepper. Transfer to another medium bowl . TIP: Rinse out pan if there's anything stuck to the surface's.

   olive oil: 4 tsp
3. 

   3

   Heat another large drizzle of olive oil in same pan over medium-high heat. Add beef in a single layer and cook without disturbing until it starts to brown, ⏱️ 1-2 minutes . Give it a toss and continue cooking to desired doneness, ⏱️ 1-2 minutes more. TIP: Work in batches to avoid overcrowding the pan.
4. 

   4

   Wrap flour tortillas in a damp paper towels and microwave on high until warm, about ⏱️ 30 seconds . TIP: Alternatively, wrap tortillas in foil and warm in oven for ⏱️ 5 minutes at 425 degrees.

   flour tortillas: 12 unit, paper towels
5. 

   5

   Add tomatoes, scallion greens, and a squeeze of lime to the bowl with corn. Toss to combine. Season with salt and pepper.
6. 

   6

   Divide steak and salsa between tortillas. Dollop with sour cream . Tear cilantro leaves from stems and scatter over. Top with jalapeño (to taste—you may want to leave it out for the kids).

   sour cream: 1/2 c, cilantro: ½ oz