edium-high heat. Carefully add beef brisket and brown the meat
igh heat. Saute beef, mushrooms, onions, pepper and fajita seasoning mix until
nough dressing to coat the beef and let marinate for 1
ith shredded cheese and broken tortilla chips.
Substitutions: 1 cup
epper until tender.
Add beef broth and bring to boil
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.
Saute about a pound of sliced sirloin steak in some olive oil over high heat til seared but still rare.
Remove meat; add more oil if necessary; add sliced red bell pepper, chopped onion, and garlic and stir fry til just soft.
Season w dried oregano, chili powder, salt and pepper, and return the meat to the pan along w a couple handfuls of good tortilla chips and some crumbled queso fresco. Toss til chips are well coated and serve w salsa drizzled on top.
Garnishes: fresh cilantro, sour cream, guacamole, chopped tomato, black olives.
In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Quickly sear sirloin steak until rare, 1 - 2 minutes; remove from skillet.
Heat 1 tablespoon oil in the pan. Add red bell pepper strips, onion, and garlic; stir-fry until just soft, about 3 minutes. Season with oregano, chili powder, salt, and pepper.
Return the meat to the pan along with broken tortilla chips and crumbled queso fresco. Toss until the chips are well coated. Serve with salsa, fresh cilantro, sour cream, and guacamole.
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
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.
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
until tender. Add the ground beef and cook for 4-5
ver medium heat. Cover the beef with the flour.
Put
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
nion 2-3 mins. Add beef and brown well, about 5
garlic and chili powder; add beef. Seal bag and turn to
Spread one side of each tortilla with about 2 tablespoons of the horseradish dip, covering whole tortilla.
Top with 1 or 2 slices of beef.
Spread with another 2 tablespoons of dip.
Top with lettuce leaves.
Roll tortilla jelly roll style.
Place seam side down on platter.
Cover and chill until serving time.
Before serving, cut each roll-up crosswise into thirds.