n large mixing bowl, Add fajita mix to 2T. warm water
r
steak
8
hours in Fajita Marinade (see recipe).
Cook rice according to directions. While rice is still warm toss it with the lime zest, lime juice, and cilantro.
Warm the fajita meat, black beans and the wraps.
Divide all ingredients between the 4 large burrito wraps. Fold in the bottom, roll, and serve!
note: prep time includes rice cook time. using left over or pre-cooked fajita meat makes this dish quick and simple. enjoy!
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.
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.
Put marinade ingredients and steak in a large zip-lock
Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.
Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.
Brown 1/2 onion with ground meat in oil.
Season with dry fajita seasoning, salt and pepper.
Saute remainder of onion and pepper until crunchy (do not overcook).
Butter tortillas and microwave 10 seconds.
Fill with the ingredients and roll together.
ixture over both sides of steak, along with the vegetable oil
Stir together steak, fajita seasoning, garlic, jalapenos and cilantro in a slow cooker.
Cook on low setting for 6-7 hours or high setting 3-4 hours, until meat is no longer pink.
Stir in vegetables and cook an additional 15-30 minutes.
To serve, put meat and vegetable mixture on warm tortillas.
Top each with cheese, sour cream and salsa.
umin in shallow dish. Add steak, bell pepper and onion. Cover
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.
Cut steak in long thin strips.
Season with salt, pepper and garlic powder.
Fry a small amount at a time in oil (in wok), pushing to sides and putting more meat in as it cooks.
Drain off the juice as it cooks.
Stir-fry tomatoes, peppers and onions after removing meat to drain.
Do not overcook vegetables.
They will be crisp, drain off juice, add steak, lime juice, pepper sauce and water.
Gently stir and simmer 5 minutes.
Serve with a slotted spoon over cooked white rice or on soft taco shells with cheese and taco sauce.
Cut steaks across grain into thin 1 inch strips.
In a large dutch oven heat oil over medium-high heat. Add steak, cook 5 minutes, stirring often.
Add peppers, onions, cook 5 minutes. Stir in water, tomato sauce, beans, diced tomatoes, cilantro, chili powder, cumin, lime juice, garlic salt, and pepper.
Bring to a boil over medium-high heat, reduce heat and simmer 30 minutes.
Garnish with cheese and sour cream if you want. Enjoy!
Chop lettuce and tomato; set aside in bowl. Brown Steak-umm over medium heat in pan coated with nonstick spray until no longer pink; chop with utensil as you cook if desired. Drain fat from pan. Add chili powder and water to pan. Cook over low heat for 2 minutes. Place Steak-umm on warmed tortilla, layer with lettuce, tomato, grated cheese, and salsa. Serve immediately.
Serve with Guacamole and Spanish rice.
Sprinkle flank steak with garlic.
Pierce steak with fork. Marinate for 3 to 4 hours.
Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes.
Slice on diagonal (very important).
This is a melt in your mouth entree.
We love this and it is inexpensive.
Put steak strips, flour, salt and pepper in crock-pot.
Stir well to coat steak.
Add all remaining ingredients.
Cover and cook on high for 1 hour, then turn to low for 8 hours or high for 5 hours.
Serve with rice.
This recipe works best on a grill
n large mixing bowl, Add fajita mix to 1/4 cup
eady to use.
Season steak with salt and pepper.