15 Minute Ground Beef Fajitas Recipes

15 MINUTE BEEF FAJITAS

Steps:

• Cook and stir steak in hot oil in large skillet on medium-high heat 3 minutes. Add peppers and onion; cook 3 to 4 minutes or until steak is cooked through and vegetables are crisp-tender, stirring frequently.
• Add salsa and marinade; mix well. Reduce heat to medium-low. Cook until heated through, stirring occasionally.
• Spoon evenly onto tortillas; roll up. Top with the guacamole and sour cream.

FANTASTIC BEEF FAJITAS

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

HEALTHY & EASY BEEF FAJITAS YOU CAN MAKE IN 15 MINUTES

Steps:

• Heat a cast-iron skillet over medium heat.
• Wash and deseed bell peppers, then slice them into 1/4" (0.5 cm) thick long stripes. Set aside.
• Peel and slice red onion. Set aside.
• Once skillet is hot, add a splash of oil. When the oil is hot, add stir-fry strips in 2-3 batches. Make sure the strips don't touch each other.
• Salt and pepper each beef stir-fry batch generously in the pan. Cook for about 1 minute per side, then set aside on a plate and cover to keep warm.
• Once all the beef is cooked and set aside, add sliced onions and bell peppers to the remaining meat juice. Season with cumin and chili powder, then stir-fry until desired consistency.
• Transfer the veggies and beef stir-fry strips to a plate and serve with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh cilantro.

15 MINUTE GROUND BEEF FAJITAS

Steps:

• 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.

BEEF FAJITAS

Steps:

• Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
• Chop whole onion and add to beef, cooking until onion softens.
• Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
• Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
• Chop avocado.
• To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.

MELT-IN-YOUR-MOUTH BEEF FAJITAS

Steps:

• Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
• Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade and pour marinade into a small bowl.
• Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
• Cut steak in half lengthwise and cut across the grain into thin slices.
• Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
• Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

15 MINUTE CHICKEN FAJITAS!

Steps:

• Heat 1 Tbsp Oil in your Wok until smoking.
• Add the Chicken, the 1 Tbsp of Seasoning mix, and after they get going, squeeze 1/2 the Lime inches Stir fry until BARELY done, remove to the side and keep warm.
• In the same wok, heat another little tad of oil if you need to and stir fry the onions and peppers with the 1 tsp of seasoning.
• When they're done to your liking, mix in the chicken and squeeze the other 1/2 of the lime in and mix up well.
• Serve with the tortillas and the other fixings and enjoy!

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.