Fajitas, pronounced Fah - Jee - tahs

That's what I told Matt's sister the other night when she asked what we were making for Nikki's birthday supper. 
Fah - Jee - Tahs. 

You know what? She believed me. 

For real. 

I had to tell her they were Fajitas (Fa - hee - tas).  She's now much smarter on this subject.

She also didn't know what fajitas were...she now knows what they are and how much she likes them.  I'm glad we, her brother and I out in the boondocks with no TV or any connection to the outside world besides this here darn computer, could broaden her horizons.

Fajitas

1 (or 2 or 3 or 4) round steak(s), pounded/tenderized (or if you have two freezers FULL of meat like we do, use sirloin...it's much more tender)
3 peppers (red, yellow, orange or green, whatever you have or can find)
2 onions
tortillas
corn, 1 can/bag  (I say bag because we freeze corn in the fall and have bags to use)
1 can black beans, rinsed and drained
lettuce
tomatoes
salsa
sour cream
cheese

Three to four hours before supper, thaw the meat.  Tenderize and cut into thin strips.  Put into a bowl and marinate with teriyaki sauce.  Cut up the peppers and onions into strips (we like big strips) and put in a bowl.  Marinate with the same teriyaki sauce you marinated the meat with.  Set aside for a couple hours.

Thirty minutes before you want to eat, start grilling your meat, peppers and onions.  I have a basket for the grill that works great.  If you don't have this, butter aluminum foil and seal the veggies in one, and the meat in another.  Just a plain old cakepan would work, too, as long as it's old and you don't care if you get it all charred.

Once the meat and veggies are cooked, it's time to eat! Serve it up the way you would tacos.  It's that easy and so wonderfully delicious!