Beef Fajita Salad Recipes

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STEAK FAJITA SALAD



Steak Fajita Salad image

Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 35m

Yield 2

Number Of Ingredients 11

8 ounces beef steak, cut into thin strips
2 teaspoons dry fajita seasoning
1 tablespoon vegetable oil
½ cup sliced red or green bell peppers
⅓ cup sliced onion
1 (11 ounce) package DOLE® Just Lettuce
1 medium tomato, diced
¼ cup drained canned black beans
¼ cup sliced black olives
¼ cup shredded Cheddar cheese
Southwest Fiesta Dressing (recipe below)

Steps:

  • 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.

BEEF FAJITA SALAD



Beef Fajita Salad image

This easy salad features colorful peppers, beans, tomato and tender strips of beef. The beef marinates for only 10 minutes, but gets great flavor from the lime juice, cilantro and chili powder.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon chili powder
3/4 pound beef top sirloin steak, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, sliced and halved
1 teaspoon olive oil
1 can (16 ounces) kidney beans, rinsed and drained
4 cups torn mixed salad greens
1 medium tomato, chopped
4 tablespoons fat-free sour cream
2 tablespoons salsa

Steps:

  • In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once. , Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through. , Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.

Nutrition Facts : Calories 291 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 9g fiber), Protein 27g protein. Diabetic Exchanges

BEEF FAJITA SALAD



Beef Fajita Salad image

This easy salad features colorful peppers, beans, tomato and tender strips of beef. The beef marinates for only 10 minutes, but gets great flavor from the lime juice, cilantro and chili powder.

Provided by looneytunesfan

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon chili powder
3/4 lb boneless beef top sirloin steak, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, sliced and halved
1 teaspoon olive oil
1 (16 ounce) can kidney beans, rinsed and drained
4 cups torn mixed salad greens
1 medium tomatoes, chopped
4 tablespoons nonfat sour cream
2 tablespoons salsa

Steps:

  • In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
  • Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
  • Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.

Nutrition Facts : Calories 272, Fat 5.8, SaturatedFat 1.8, Cholesterol 52.5, Sodium 459.3, Carbohydrate 28.2, Fiber 8.4, Sugar 7.8, Protein 26.9

FAJITA SALAD



Fajita Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1 cup roughly chopped cilantro (leaves and stems)
2 scallions, chopped, white and green reserved separately
2 chipotles en adobo
1 1/2 teaspoons chili powder
1 tablespoon freshly squeezed lime juice
4 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 1/2 pounds flank steak
1 green pepper, peeled, seeded, and sliced
1 red pepper, peeled, seeded, and sliced
1 medium onion, sliced into 1/2-inch-thick wedges
1/2 teaspoon cumin seeds, lightly toasted
1/2 head Napa cabbage, very thinly sliced (6 cups)
1/2 orange, zest finely grated
2 tablespoons freshly squeezed orange juice
1 lime, zest finely grated

Steps:

  • Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste. Coat the steak with the paste. Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt.
  • Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute. Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl. Set aside.
  • Set a rack 6-inch from the broiler heating element and preheat the broiler. Preheat a broiler pan for about 10 minutes.
  • Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion. Return to the broiler. Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare. Remove steak to a platter and let rest about 10 minutes before slicing. Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes.
  • Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil.
  • Slice the steak, against the grain, into very thin slices. Arrange on a platter with the peppers and onions. Serve with the slaw.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

CHICKEN FAJITA SALAD RECIPE BY TASTY



Chicken Fajita Salad Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 boneless, skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced

Steps:

  • Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
  • Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
  • In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
  • In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams

GRILLED BEEF FAJITA SALAD



Grilled Beef Fajita Salad image

Grilled beef steak and fajita ingredients are served on a bed of salad greens with a sassy salsa dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 container (14 ounces) refrigerated salsa (1 1/2 cups)
1/4 cup olive or vegetable oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic salt
1-pound beef sirloin steak, about 1 inch thick
2 medium red or green bell peppers, sliced
1 medium onion, sliced
9 cups bite-size pieces romaine lettuce
Guacamole, if desired
Sour cream, if desired

Steps:

  • Heat coals or gas grill for direct heat. Mix all Salsa Dressing ingredients; set aside.
  • Mix chili powder, cumin and garlic salt. Sprinkle mixture over both sides of beef.
  • Place bell peppers and onion in grill basket. Cover and grill beef and vegetables 3 to 4 inches from medium heat about 5 minutes for medium-rare or about 7 minutes for medium; turn. Grill 5 to 7 minutes longer or until desired beef doneness.
  • In large bowl, toss lettuce, grilled peppers and onion with half of the dressing. Cut beef diagonally into 1/2-inch slices; place on salad. Serve with remaining dressing, guacamole and sour cream.

Nutrition Facts : Calories 225, Carbohydrate 11 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg

BEEF FAJITA RICE SALAD



Beef Fajita Rice Salad image

Great refreshingly simple dish quick to make and for all to enjoy during Mexican cookoff! Summer easy and will fill the hungry man! I made this last night and everyone loved it! It was on a supermarket flyer I picked up at the meat counter in Albertson's.

Provided by Gingerbee

Categories     One Dish Meal

Time 16m

Yield 2 serving(s)

Number Of Ingredients 16

1 lb top round steaks or 1 lb flank steak, cut to 3/4 inch thick
3/4 cup cherry tomatoes, quarters
2 cups cooked rice, cooled to room temperature
1/2 teaspoon cumin
1/4 cup lime juice
1 garlic clove, minced
1/2 teaspoon pepper
1/2 head lettuce, shredded
1/2 teaspoon onion powder
3/4 cup picante sauce
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
1/4 cup green onion, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup sour cream
2 tablespoons vegetable oil

Steps:

  • Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
  • Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
  • Slice meat diagonally into bite-size pieces.
  • Combine rice, tomatoes, cheese, olives and onions in a large bowl.
  • Arrange mixture over shredded lettuce.
  • Place beef on top.
  • Serve with picante sauce and sour cream.

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

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.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

BEEF FAJITAS



Beef Fajitas image

This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful it will be. You can substitute 1 1/2 pounds of boneless, skinless chicken breast for the beef, if you wish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 55m

Number Of Ingredients 10

1 1/2 pounds flank steak
1 tablespoon fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
2 tablespoons canola oil
2 medium red onions, cut into 1/2-inch wedges
2 yellow bell peppers, ribs and seeds removed, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
8 (8-inch) flour tortillas
Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.
  • Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium rare. Transfer steak to a plate; cover with foil, and set aside.
  • In same skillet, heat remaining tablespoon oil over medium-high heat. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
  • Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
  • To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.

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Total Time 35 mins
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From thespicetrain.com


BEST FAJITA STEAK SALAD RECIPE-HOW TO MAKE FAJITA STEAK SALAD
2017-04-07 Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let …
From delish.com


CHICKEN FAJITA RECIPES ALLRECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MEXICAN FAJITA STEAK SALAD - THE VIEW FROM GREAT ISLAND
Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
From theviewfromgreatisland.com


BEEF FAJITA TACO SALAD RECIPE - MEXICAN RECIPES - OLD EL PASO
Process for about 30 seconds or until smooth. Transfer to a small bowl, cover and chill in the refrigerator whilst making the salad. To make the salad, heat half the oil in a large non-stick frying pan over a medium heat. Add the peppers and onion and cook, stirring, for 5-6 minutes until just tender. Remove and set aside.
From oldelpaso.co.uk


GRILLED BEEF FAJITA SALAD RECIPE - LIFEMADEDELICIOUS.CA
2010-07-28 Cover and grill beef and vegetables 3 to 4–inches (7.5 to 10 cm) from medium heat about 5 minutes for medium-rare or about 7 minutes for medium; turn. Grill 5 to 7 minutes longer or until desired beef doneness. In large bowl, toss lettuce, grilled peppers and onion with half of the dressing. Cut beef diagonally into 1/2-inch (2 cm) slices ...
From lifemadedelicious.ca


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