For MEXICAN SEASONING MIX:
Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
For SALT-SPICE:
Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.
Cut breasts into strips.
Marinate strips in 1 cup water and the fajitas seasoning mix for 2 hours.
Heat oil in heavy saucepan and saute onion and red and green peppers until tender-crisp. Remove vegetables from pan and add chicken strips, reserving marinade.
Saute chicken until light brown.
Add leftover marinade and simmer for 5 minutes.
Return vegetables to pan and heat to mingle flavors.
Spoon mixture into warm tortillas.
Fold over and garnish with sour cream, salsa, guacamole and slice of lime.
To make fajita seasoning - Combine all of the ingredients
Seasoning Mix: Combine all ingredients in a
Peel and chop onions. Brown ground beef and onions till all pink is gone from meat. Drain grease. Add seasoning mix and 1/4 c water to meat. Stir in well and cook 5 min. more. (For more spicy tacos, use more seasoning.) Use taco meat in tortillas, taco shells, or bean beef burritos. Serve with your choice of toppings. You can also spread meat mixture in baking dish and cover with cornbread batter, top with shredded cheese. Bake at 350\u00b0 until cornbread is done. Add additional toppings when served. 4 to 6 servings.
To make taco filling, brown ground beef; drain excess fat.
Add water, tomato paste and taco seasoning mix.
Simmer for 10 minutes. Makes enough filling for 8 to 10 tacos.
ell pepper with 1/2 seasoning mix, when slightly carmelized (bell peppers
Mix chicken broth and fajitas seasoning until blended.
Place cut up chicken in crock pot.
Add green peppers and onion if you want.
Pour chicken broth/fajitas mixture over everything.
Set crockpot on low and cook for 6-8 hours.
Remove chicken from crockpot with a slotted spoon when its done.
Place on warmed up flour tortillas and serve with favorite toppings.
Combine all Fajita Seasoning ingredients and store in airtight
b>seasoning mix; toss to coat chicken. Cover with plastic wrap. Refrigerate for 1
Combine chicken, seasoning mix, onion, peppers and oil. Cover with plastic wrap. Chill for 1 hour to marinate.
Preheat a grill plate over high heat. Cook chicken and vegetables for 8 mins, or until chicken is cooked through and vegetables are tender. Season. Cook tortillas on grill plate for 30 seconds, or until heated.
Divide chicken mixture between tortillas. Top with avocado, sour cream and cilantro. Roll up to enclose filling. Serve.
onion and garlic. Add Taco Seasoning Mix, cumin, diced green chilies, and
Heat oven to 400 degrees F. Line cookie sheet with foil.
In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.
eason chicken breast with fajita seasoning and place in a 1
oss vegetables with fajita seasoning mix.
To assemble fajitas, warm flour tortillas
nice and crisp. Note: for those who've asked, 1
op of chicken.
Mix salsa, fajita seasoning mix and cayenne pepper in
F THIS SEASONING FOR JUST ONE BATCH TACOS, FOLLOW THIS CONVERSION RECIPE (YIELDS
Combine all the
ingredients.
Stir
until
consistent. If more needed to cover fajitas, add more Coke.
Pour marinade over meat.
Place in
refrigerator
overnight
in covered container. Stir meat if possible
at least once.
Place on grill over hot fire.
Cook until done.
Slice across grain.
ight fitting lid. Combine chili seasoning mix, onion, bouillon granules and pepper