FOR FOOD SAFETY, COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145°F FOR BEEF OR 165°F FOR CHICKEN AS MEASURED BY A FOOD THERMOMETER. SINCE APPLIANCES VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY.

ALL YOU NEED - 1 PACKAGE SIGNATURE SELECT FAJITA SEASONING MIX, 2 TBSP. VEGETABLE OIL, DIVIDED, 1 LB. BONELESS SKINLESS CHICKEN BREASTS OR BONELESS BEEF SIRLOIN, CUT INTO 1/2-INCH STRIPS, 1 MEDIUM ONION, THINLY SLICED, 1 MEDIUM BELL PEPPER, THINLY SLICED, 1/4 CUP WATER, 8 (6-INCH) FLOUR TORTILLAS, WARMED.

DIRECTIONS - 1. IN A LARGE SKILLET, HEAT 1 TBSP. OIL OVER MEDIUM-HIGH HEAT. ADD CHICKEN OR BEEF. COOK AND STIR 3 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM SKILLET. 2. HEAT REMAINING 1 TBSP. OIL IN SAME SKILLET. ADD ONION AND BELL PEPPER. COOK AND STIR 3 MINUTES. RETURN CHICKEN OR BEEF TO SKILLET. STIR IN SEASONING MIX AND WATER. COOK AND STIR 3 MINUTES OR UNTIL MEAT IS COOKED THROUGH. SERVE IN TORTILLAS WITH TOPPINGS SUCH AS SHREDDED CHEESE, SOUR CREAM, SALSA OR GUACAMOLE. MAKES 8 FAJITAS.

TASTY TIP - USE TO PREPARE FAJITA-STYLE NACHOS, QUESADILLAS AND SALADS.

Seasoning Mix, Fajita

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