ogether the ingredients for the fajita seasoning and set aside.
Heat
hicken and sprinkle chicken with fajita seasoning and saute 8 minutes or
inch thick.
Combine fajita seasoning with water, vinegar, and lime
Sprinkle fajita seasoning on chicken breasts.
Coat a large nonstick skillet with cooking spray.
Place over medium heat until hot.
Add chicken and cook 3 to 5 minutes on each side or until done.
Remove chicken from skillet and let cool.
Cut into thin strips.
Add onion and pepper strips to skillet.
Cook over medium heat, stirring constantly, until crisp-tender.
Stir in Alfredo Sauce.
Add chicken and fettuccine.
Toss gently.
Sprinkle with cilantro and serve immediately.
Yields 6 servings.
Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
hicken broth (eyeball it) and fajita seasoning.
Slice chicken and add
rown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and
inutes.
Add 1 tablespoon Fajita Seasoning Blend, Rancher Steak Rub, and
allon size baggie with your fajita seasoning packet and 2 oz. olive
In a medium large Teflon frypan, brown meat in very tiny amount of oil (or spray pan with Pam).
Add onion and saute until soft. Add bell pepper; stir a minute and then add entire can tomatoes. Break tomatoes into small pieces.
Add fajita seasoning.
Stir occasionally over medium heat until tomato juice has cooked down and mixture is a thick gravylike consistency.
Serves approximately 4.
Whisk together 1 tsp lime zest, 4 tsp lime juice, vegetable oil, mustard, sugar, shallot and 4 tbsp cilantro. Season. Set aside.
Preheat broiler. Coat chicken with oil then rub with fajita seasoning. Broil for 8-10 mins, turning once. Let rest for 10 mins then slice.
In a large glass bowl, layer lettuce, chicken, beans, corn, tomatoes and cheese. Garnish salad with sliced avocado and remaining cilantro. Serve with vinaigrette and tortilla chips on the side.
Trim excess fat from beef and cut into 2\" pieces. Combine with onion and garlic in a 4-5 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous.
Sprinkle fajita seasoning over the strips of uncooked
Rub both sides of roast with fajita seasoning.
Cook roast in hot oil in a large Dutch oven pot over med-high heat until browned on all sides.
Combine stewed tomatoes and water; pour over roast in Dutch oven.
Cover, reduce heat to low and cook 4 hours or until tender.
Remove roast and shred using 2 forks.
Skim fat from tomato liquid in Dutch oven, and discard.
Stir shredded beef into tomato liquid. Combine rice and parsley.
Serve beef mixture over rice.
adding 1 1/2 teaspoons fajita seasoning mix to cooking water. Set
prinkle chicken strips heavily with fajita seasoning and fry in the skillet
tir in 1/2 tsp fajita seasoning and 1/8 tsp salt
prinkle chicken with 1 teaspoon fajita seasoning.
In 12\" nonstick skillet
Combine stew meat with onion, beef broth and corn in a 3-4 quart slow cooker.
Mix together fajita seasoning mix (either purchased or your own homemade)with the garlic, lime juice, hot sauce (if using) and undrained tomatoes and pour over beef.
Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.
Dish into bowls and garnish with cilantro on top, or stir in chopped cilantro just before serving.
Serve with tortilla chips and dollops of sour cream with a sprinkle of cheese.
n olive oil; sprinkle with fajita seasoning while cooking.
Spread salsa