& Peppers as directed on the Fajita seasoning pack.
When done
grill flank steak seasoned with fajita seasoning until done.
If
In medium skillet combine chicken, fajita spices and water; blend well.
Bring to a boil, reduce heat and simmer.
In large shallow ovenproof platter arrange chips, top with chicken and cheese and place under broiler to melt cheese.
Top with tomatoes, olives and green onions.
Add desired amount of salsa.
Combine chicken, fajita seasoning, and water in a medium saucepan.
Bring to a boil, reduce heat and simmer about 7 minutes.
In a large, shallow ovenproof platter or pizza pan arrange the tortilla chips.
Top with the chicken and cheeses.
Broil in the oven until cheese is melted.
Top with tomatoes, olives, green onions, salsa, and jalapenos, if desired.
Serve optional sour cream and guacamole on the side.
n the pan. Cook the beef over high heat until browned
Cook onions until light brown.
Add garlic.
Add beef and spices. Brown beef.
Add tomatoes and cook till juice is gone.
Add broth.
Cook till beef is almost cooked.
Add all other ingredients except cilantro. Cook for 15 more minutes or until all vegetables are ready.
Add cilantro. Cook 5 minutes more.
You can garnish with avocado, cilantro, pico de gallo, lime juice or Monterey jack cheese. You can even add a little cooked rice.
Note: You can leave the spinach out but it adds to a more healthy and balanced meal.
Brown ground beef and follow directions on seasoning mix package.
When browning beef and mix, add several tablespoons of salsa for extra flavor.
Place tortilla style nacho chips on baking sheet.
Put seasoned beef over nachos.
Place shredded Cheddar cheese over top.
Bake at 350\u00b0 until cheese melts.
Serve warm with sour cream and salsa on the side.
Sprinkle both sides of the skirt steak with ample amounts of seasoning salt and black pepper. Add the oil, soy sauce, Worcestershire sauce, lemon juice and minced garlic to a large ziploc bag. Close the bag and shake to thoroughly mix all the ingredients. Add the skirt steak to the bag of marinade. Let meat marinate 8 hours or overnight. Remove meat from marinade and allow excess marinade to drain off the meat. Grill meat over medium coals until it reaches desired doneness. Serve with tortillas and appropriate condiments.
For BEEF Fajita marinade:.
Combine all ingredients
Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350\u00b0F until cheese is bubbly and heated through.
Heat the oil in a heavy skillet or wok.
Toss the beef with the cumin and chili powder.
Cook the beef, peppers, and onions.
Add the mixture to the tortillas.
Top with salsa, sour cream, and cheese.
Roll up the burrito and serve immediately.
In deep, large skillet brown beef with olive oil, garlic, black
epper until tender.
Add beef broth and bring to boil
garlic and chili powder; add beef. Seal bag and turn to
ncluding the worcestershire sauce. Put beef into ziploc bag with above
Mix beef cubes and recipe #458575.
Peel and cube
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.