Recipe by GABRIELLEDC
"This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick."
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top round steak, cut into 1/2 inch pieces
bell pepper, cut in strips
1 (15 ounce) can
onion, sliced into strips
The key to really good chicana is mixing the beef in flour before you saute. This is a pretty authentic recipe but you need to thicken sauce like a gravy or stew
Pretty good. I did not add any water to this and it was still pretty watery. Will make again
SO easy & SO good. I used sirloin tips and the meat was so tender. Used a whole red pepper and added a dash of cayenne. Instead of water I added a can of diced tomatoes with jalepenos, minus some of the liquid. Served over white rice with a beef boullion added. Thanks for the great recipe! We will use again & again.
This was excellent and very easy to make.
Good, easy recipe when you don't have much time to prepare. I added a bay leaf and would skip the water, as it gets too runny. Served over rice with corn tortillas. Yum
I usually don't rate recipes, but this was very good! I served it over rice and added shredded cheese and sour cream, excellent! What a simple way to make fajitas! Next time I will 1/2 the water and double the chili powder. Maybe I'll try with chicken, too. Thanks!!
This was great with a few minor changes. I completely omitted the water, used 8 oz of tomato sauce and 8 oz of diced tomoatoes along with some home canned banana peppers. It was still pretty runny so I removed the lid for the last 15 minutes which helped with the consistency. Excellent flavor!! Can't wait to have the leftovers of tortillias (I served it over Mexican Rice I)
I gave this five stars because my husband really liked this alot. I think it was missing something but I am not really sure what that would be. I surved it with spanish rice and a salid. I added only half the water because I was warned and I was glad I did. I will make this again it was very nice and everyone seemed to like it alot.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 211
** Calories from Fat: 75
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