Beef And Bell Pepper Fajitas Recipes

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THIS EASY HOMEMADE FAJITA SEASONING IS SO FLAVORFUL, YOU'LL NEVER USE STORE-BOUGHT AGAIN



This Easy Homemade Fajita Seasoning Is So Flavorful, You'll Never Use Store-Bought Again image

Here's how to make homemade fajita seasoning mix from scratch.

Provided by Maki Yazawa

Time 5m

Number Of Ingredients 10

1.5 tablespoons chili powder
2 teapoons cumin
2 teapoons paprika
2 teapoons garlic powder
2 teapoons onion powder
2 teapoons granulated sugar
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon pepper

Steps:

  • Mix all the spices in a bowl or in a jar. Store in an airtight container or use right away.

BEEF AND BELL PEPPER FAJITAS



Beef and Bell Pepper Fajitas image

Make fajitas heartier by adding Zatarain's Spanish Rice to the filling of sautéed beef, bell peppers and onions. It's a quick and easy dinner idea for the whole family.

Provided by Zatarain's

Categories     Entrees,

Yield 8

Number Of Ingredients 8

2 tbsps oil divided
1 pound boneless beef sirloin steak cut into thin strips
1 medium onion thinly sliced
1 medium green bell pepper thinly sliced
1 package ZATARAIN'S® Spanish Rice
1 1/2 cups water
1 can (14 1/2 oz) diced tomatoes undrained
8 flour tortillas 8-inch

Steps:

  • Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 2 minutes or until tender-crisp. Add to beef in bowl. Keep warm
  • Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender
  • Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas

Nutrition Facts : Calories 308 Calories

FAJITA BELL PEPPERS



Fajita Bell Peppers image

Make and share this Fajita Bell Peppers recipe from Food.com.

Provided by Deb Wolf

Categories     Peppers

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons canola oil or 2 tablespoons olive oil
1 red sweet bell pepper
1 green sweet pepper
1 yellow sweet bell pepper
2 fresh garlic cloves, smashed
1/4 teaspoon kosher salt

Steps:

  • If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
  • Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
  • Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
  • Add oil, swirl to coat bottom of pot.
  • Add garlic, then peppers.
  • Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
  • You want the peppers' skins to get brown patches;cook until tender-crisp.
  • Sprinkle with salt, stir and serve.

EASY CHICKEN AND BELL PEPPER FAJITAS



Easy Chicken and Bell Pepper Fajitas image

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

BEEF AND PEPPERS



Beef and Peppers image

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

SKEWERED BEEF FAJITAS



Skewered Beef Fajitas image

Serve grated cheese, sour cream, guacamole and salsa with the fajitas. Begin with Margaritas, and finish with coffee ice cream drizzled with Kahlúa.

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
2 teaspoons minced jalapeño chili
1 teaspoon grated lime peel
8 to 10 ounces skirt steak, cut crosswise into 1-inch-wide strips
6 large green onions, trimmed to 8-inch length
8 1-inch squares green bell pepper
4 6- to 7-inch-diameter flour tortillas

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 5 ingredients in 8x8x2-inch glass baking dish to blend. Add beef and green onions; stir to coat. Let stand 10 minutes. Thread beef onto 2 long metal skewers. Thread green onions and bell pepper squares onto 2 long metal skewers. Sprinkle with salt and pepper.
  • Grill beef and vegetables until beef is cooked to desired doneness and vegetables are slightly charred and almost tender, turning often, about 8 minutes. Meanwhile, grill tortillas until warm and beginning to brown in spots, about 1 minute per side. Using fork, push beef and vegetables off skewers onto work surface; chop coarsely. Place 2 tortillas on each plate. Divide filling among tortillas; roll up and serve.

MARINATED STEAK & PEPPER FAJITAS



Marinated Steak & Pepper Fajitas image

These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup tequila or reduced-sodium beef broth
1 teaspoon grated lime zest
1/2 cup lime juice
4 garlic cloves, sliced
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
4 poblano or sweet red peppers, halved and seeded
4 jalapeno peppers, halved and seeded
1 large sweet onion, cut crosswise into 3/4-inch-thick slices
1-1/2 pounds beef skirt steaks or flank steak
8 whole wheat tortillas (8 inches), warmed
1/2 cup shredded Mexican cheese blend

Steps:

  • Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

STEAK, ONION, AND PEPPER FAJITAS



Steak, Onion, and Pepper Fajitas image

These yummy fajitas have an unexpected flavor you'll be sure to love! Serve with tortillas and your favorite fajita toppings.

Provided by lv2ck

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h50m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef round steak
¼ cup tequila
½ cup fresh lime juice
½ cup cooking oil
2 tablespoons liquid smoke
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ teaspoon salt
¾ teaspoon paprika
½ cup sliced onion
¾ cup bell peppers, sliced into thin strips

Steps:

  • Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
  • Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 4.6 g, Cholesterol 39.2 mg, Fat 29.2 g, Fiber 0.7 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 235.2 mg, Sugar 1.9 g

BEEF FAJITAS



Beef Fajitas image

Categories     Microwave     Beef     Onion     Broil     Quick & Easy     Lemon     Steak     Bell Pepper     Winter     Tortillas     Gourmet

Yield Makes 12 fajitas, serving 6

Number Of Ingredients 12

In the microwave:
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)
guacamole and tomato salsa as accompaniments

Steps:

  • Make the marinade:
  • In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
  • Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
  • To assemble a fajita:
  • Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
  • To warm tortillas:
  • In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
  • In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

BEEF AND BELL PEPPER FAJITAS



Beef and Bell Pepper Fajitas image

Make fajitas heartier by adding Zatarain's Spanish Rice to the filling of sautéed beef, bell peppers and onions. It's a quick and easy dinner idea for the whole family.

Provided by Zatarains

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons oil, divided
1 lb boneless beef top sirloin steak, cut into thin strips
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 (8 ounce) package ZATARAIN'S® Spanish Rice
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
8 flour tortillas, 8-inch

Steps:

  • Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 2 minutes or until tender-crisp. Add to beef in bowl. Keep warm.
  • Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.
  • Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas.

Nutrition Facts : Calories 215.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 34, Sodium 227.4, Carbohydrate 19.4, Fiber 2, Sugar 2.9, Protein 15.7

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