Kick Ass Beef Fajitas

Grab your most festive dinner plates and your sombrero and have yourselves a fajita feast. This Spanish-style spread rocks, so get ready to roll. All the preparation is worth the end result.

1. In a large frying pan, brown on medium heat:

One package of stew or London broil meat, cubed

2. When meat is brown on the outside, season to your taste with:

Salt
Pepper
Cumin
Chili powder
Cayenne pepper

3. While you're making the meat, have your trusty and adorable assistant slice, dice and arrange in small serving bowls and/or plates:

2 small onions- slice one, dice the other
1 green bell pepper, slice half, dice the other half
2 large fresh tomatoes, diced
2 ripe avocadoes, sliced
2 cups of cheddar or Monterey Jack cheese
The juice of one lime
A handful of fresh cilantro, chopped
Taco sauce (hot, mild or both)
Sour cream or yogurt

4. Using the above ingredients, follow the recipes for:

Homemade Salsa (see recipe on page __)
Holy Guacamole (see recipe on page __)

When you're done, scoop into serving bowls and add to the assembly of ingredients on your counter. This will be your "fajita serving station" so you may want to wipe up a little bit to avoid trailing bits of food all over the house via your plate!

5. When the beef is cooked to your liking, remove from the stove and set aside. Next, sautee in the same frying pan:

The sliced onion
The green pepper slices

6. Finally, warm up about 6 or 8 fajita shells and arrange on a plate.

A fajita-rolling tip: you want to engage what I call the tuck-and-roll. Fold the part that's closest to your body up and over the filling. Then tuck in the left and right sides. Finally, roll the fajita shell away from you.

Serves: 4-6.

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