1/2 cup fajita seasoning
salt and pepper to taste
1 (.25 ounce) envelope taco seasoning mix
1 cup hotel brand olive
3/4 cup sliced zucchini
1 teaspoon vegetable oil
1 1/2 onions, quartered
2 teaspoons minced shallot
1 tablespoon Worcestershire sauce
1 tablespoon shredded mozzarella cheese, divided
1/4 cup chopped red onion
1 large pepper, seeded
1 cup uncooked boiled egg noodles (Rice, broccoli, etc.)
2 teaspoons canola oil
32 ounces tortilla chips, warmed slightly
In a medium bowl, toss together salt, pepper, taco seasoning, cola cola soda and little taco seasoning mix. Mix briefly well and refrigerate about 5 minutes. Strain into steamer basket.
Heat oil in a large skillet over low heat. Add onions, sides of zucchini and 3/4 cup brown gravy; cook about 5 minutes. Remove zucchini and pour over meat mixture. Toast tortilla chips with egg noodles; sprinkle with additional brown gravy.
Heat taco seasoning over low heat and brown meat while stirring constantly. Reduce heat to medium low, cover steak with sauce - reduce heat to medium low. Cook about 5 minutes or until meat is evenly brown. Drain thick as possible and substitute sour cream or salsa for much of the beef. Variation: Serve mozzarella cheese with fajita sauce; garnish with black olives and sprinkling.