- 1-2 pound(s) round steak or chicken tenders
- 1 12 ounce jar of salsa
- 1 package fajita seasoning
- 1 can Mexicorn or yellow corn
- 1 bag frozen stir fry onions/peppers
- 1 Tbsp flour
- corn tortillas
I fix bags ahead of time in a Hot Bag (aluminum foil cooking bag or make your own). Slice steak or chicken into thin strips, then put all ingredients in a bag or foil, seal edges and place on rack over campfire coals. Let cook inside the bag for 20 to 30 minutes. Serve rolled up in warm soft corn tortilla or serve buffet style and add condiments of jalapeno's, Mexican blend cheeses, sour cream and Spanish rice and make your own.