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MEXICAN STEAK FAJITAS

1 lb. round steak cut into cubes
1/2 small onion, chopped
1/2 green pepper, chopped
2 Tbs. cooking oil
1 tsp. salt
1/4 tsp. pepper
1 can (2 cups) whole kernel corn, drained
1 1/4 cups tomato juice
1/2 tsp. chili powder
1 Tbs. cornstarch
1/4 cup water

Brown meat, onion and green pepper in hot oil in cooker. Season
with salt and pepper. Add corn, tomato juice and chili powder.
Cover, set control at 10 and cook 12 minutes after control jiggles.
Cool normally for 5 minutes, then place cooker under faucet to
release pressure. Thicken gravy with cornstarch mixed with cold
water. Cook until clear. Serve over rice, or mashed potatoes. For
something more tradtional, drain off excess liquid and roll steak
mixture in warm tortillas with fresh salsa. 4 Servings.

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