1 pound boneless pork loin chops, cut into thin strips
1 envelope fajita seasoning mix
1 medium onion, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium green pepper, thinly sliced
4-1/2 cups shredded lettuce
1 medium tomato, chopped
Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.
Bake, uncovered, at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes longer or until crisp. Remove tortilla from cups to cool on wire racks.
In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon.
In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato.
Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.
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