Recipe: Fabulous Beef Fajitas, Salsa Pinto Beans, Creamy Raspberry Pie

FABULOUS BEEF FAJITAS

1/2 cup prepared italian salad dressing, divided
1/2 tsp chili powder
1 lb boneless beef sirloin steak, cut into 1/4 inch strips
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 medium onion, sliced and separated into rings
6 flour tortillas, warmed

In large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat, refrigerate 30 minutes. In a skillet, saute peppers and onion in remaining salad dressing until crisp tender. Remove and keep warm. Drain steak, discarding marinate. In the skillet, saute steak for 6-8 minutes or until no longer pink. Return vegetables to pan, heat through. Spoon meat and vegetables down the center of tortillas, fold in sides.

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SALSA PINTO BEANS

1 small onion, chopped
1 garlic clove, minced
2 tsp minced fresh cilantro or parsley
1 tbsp vegetable oil
2 cans (15oz each) pinto beans, rinsed and drained
2/3 cup salsa

In a large skillet or saucepan, saute onion, garlic and cilantro in oil until tender. Stir in the beans and salsa, heat through.

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CREAMY RASPBERRY PIE

1 pkg (3oz) raspberry gelatin
1/2 cup boiling water
1 cup frozen vanilla yogurt
1 cup fresh or frozen unsweetened raspberries
1/4 cup lime juice
2 cups whipped topping
1 graham cracker crust (9 inches)
Lime slices and additional raspberries and whipped topping, optional

In a bowl, dissolve the gelatin in boiling water. \stir in frozen yogurt until melted. Add raspberries and lime juice. Fold in whipped topping. Spoon into crust. Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.