Prep: 20 Mins Cook: 6 Mins
Use deli roast beef and corn in these fajita-style sandwiches using pita breads.

Beef & Corn Fajitas


  • 1/2 cup sour cream
  • 2 tbls. ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, cut into strips
  • 1 can (11-oz.) whole kernel corn with red and green peppers, drained*
  • 6 ozs. thinly sliced deli roast beef, cut into 2-inch strips
  • 6 (6-inch) Greek-style soft fold pita breads
  • 12 (.75-oz. ) slices deli jalape


Combine sour cream and salsa in small bowl; mix well. Cover; refrigerate until serving.

Spray 10-inch skillet with no-stick cooking spray; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes). Stir in corn and roast beef. Continue cooking, stirring occasionally, until heated through.

Heat broiler. Spoon 1/6 corn mixture onto each pita bread; top with 2 slices cheese. Broil 5 to 7 inches from heat until cheese begins to melt (1 to 2 minutes). Spoon 1 tablespoon sauce over cheese. Fold pita in half. Serve with remaining sauce.

*Substitute 1 cup whole kernel corn, cooked, drained.

**Substitute 12 slices LAND O LAKES
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.