For the fresh tomato salsa, combine all ingredients in a medium bowl. Season to taste.
Cook the beef on a heated oiled grill pan (or in a skillet or on the grill) for about 3 mins on each side or until cooked to desired doneness. Cover the beef and let stand for 10 mins, then slice thinly.
Meanwhile, cook the peppers and onion in the same pan until the vegetables are tender.
Divide the beef, pepper and onion among the tortillas. Top with lettuce, cheese and fresh tomato salsa. Roll to enclose the filling.
For the salsa, combine tomatoes, lime juice and cilantro leaves in a medium bowl.
Combine beef, onion, oil and paprika in a large bowl. Heat a large skillet on high heat. Cook beef mixture in batches, stirring occasionally, for 2-3 mins, until just cooked through.
Meanwhile, heat tortillas according to package directions.
To assemble fajitas, top tortillas with lettuce, avocado, beef mixture and salsa. Carefully fold tortillas to enclose filling and secure with paper, if desired. Serve with yogurt.
large bowl. Add the beef and turn to coat. Cover
br>Place half the undrained beef strips into hot skillet. Cook
set aside.
To prepare fajitas, trim fat from steak and
arge resealable plastic bag; add beef.
Seal bag and turn
pice rub ingredients, coat the beef with the rub - rubbing it
nd black pepper.
Serve fajitas with guacamole, some sour cream
On a hot skillet, fry bacon & remove excess fat.
Add beef fajitas and cook until medium rare.
Add onions, peppers, salt & pepper.
Finish cooking and serve on tortillas, spice up with hot salsa.
Combine garlic, seasoned salt, cumin, chili powder, crushed red pepper, vegetable oil, lemon juice and cornstarch.
Add beef and marinate for 2 hours.
Chop onion and peppers.
Stir-fry beef until thoroughly cooked; remove from pan.
Stir-fry peppers and onions.
Re-add beef to heat up.
Place tortilla on plate; cover with damp paper towel.
Microwave for 30 to 45 seconds.
Serve with sour cream and salsa.
In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened.
Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink.
Add peppers and zucchini; cook, stirring for 3 minutes or until tender-crisp and liquid has evaporated.
Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
Julienne peppers and onions.
Add oil to pan and heat.
Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
Remove from heat; serve in warm tortillas with toppings.
o 325\u00b0.
Cut beef into 1/2-inch strips
Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cut beef into 4 pieces.
Put in plastic bag with lime juice, garlic, salt and pepper.
Close bag and marinate in refrigerator for 2 to 30 hours or overnight.
eat while slicing steak. Serve beef, peppers and onions wrapped in
Cook ground beef.
Drain fat and then add in the vegetables, cook for 5 minutes.
Stir in the Italian dressing.
Spoon filling into tortillas and serve.
Slice peppers, onions, beef or chicken into strips.
Saute peppers, onions and meat together until tender.
Add fajita sauce and 2 to 3 teaspoons water and simmer until meat is done.
Serve on flour tortillas.
Top with sour cream and cheese.