Sounds good. I haven't made fajitas recently, but I have taken to using
top round instead of flank steak. I used to be that flank steaks were
cheap, but no longer. The top round works better anyway, IMHO.

For me, last night was pork chops in a sour cream mushroom sauce.

Egg noodles with beef gravy

Corn on the cob (roasted in the oven still in husk)

Applesauce (from a jar)

and dinner rolls.

The pork chops were browned with some onions, then I added the sour
cream and mushrooms and a bit of beer since it needed more liquid.
Simmered covered until shrooms were soft. I put some seasoned salt,
fresh ground black pepper, and some sage on the chops once they were
browned.

The beef gravy sounds odd, but I realized too late that we were out of
butter for the noodles.

The whole thing was less than $10 for four people (two adults, two
children), and $3 was just for the shrooms.

The corn and tomato salad you had sounds a bit like the salsas we make
at home, with the corn and tomato ratio reversed and the peppers
omited. And yes, it is eye-rolling good in season.

Dean G.