Serving size: Serves 4
Cuisine type: Mexican
Special options: Kid friendly, Low fat
Course: Lunch, Main

INGREDIENTS

1 cup rice
1 teaspoon garlic, minced
3 tablespoon barbecue sauce
2 tablespoons MAGGI Original Chilli Sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
500g beef, cut into strips
250g cherry tomatoes, quartered
400g can corn kernels, rinsed and drained
1 Lebanese cucumber, diced
2 tablespoons lemon juice
olive or canola oil spray
1 red onion, sliced
1 red capsicum, deseeded and sliced
200g button mushrooms, sliced
1 tablespoon jalapeñno chillies, chopped
2 tablespoons fresh coriander, chopped
12 flour tortillas
12 lettuce leaves
taco sauce, to serve

METHOD

Cook rice according to packet instructions.

Combine garlic, sauces, spices and beef in a plastic bag. Massage to evenly coat meat. Refrigerate for 15-30 minutes to marinate.

Meanwhile, to make a salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl.

Spray a non-stick fry pan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft.

Add meat and cook until browned. Stir through chillies and coriander.

Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible.

To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.

From Nestlé and the AIS Survival Around the World cookbook. Buy cookbook.