TENDER STEAK FAJITAS
"The beef comes out tender, juicy and flavorful in the slow cooker to create these tempting fajitas," notes Twila Burkholder, Middleburg, Pennsylvania. "I like to serve them with a side of Spanish rice."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours. , Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender., Using a slotted spoon, spoon meat mixture down the center of each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 340 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 549mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
FANTASTIC BEEF FAJITAS
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
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.
LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS
A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
- Grill or pan fry until heated through or cooked thoroughly.
- Serve with tortillas, guacamole, sour cream, and salsa.
- Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
- Tortillas:.
- Mix all ingredients.
- Form into golf ball size balls. Roll out flat into a circle.
- Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.
SHREDDED BEEF FAJITAS
Make and share this Shredded Beef Fajitas recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- cut flank steak into 6 portions, place in crock pot.
- combine tomatoes with juice, jalapeno, onions, green pepper, garlic and fajita seasoning mix in med bowl.
- pour over steak, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- remove beef from crock pot, shred with two forks, return to crock pot and stir.
- To Serve:.
- place meat mixture evenly into flour tortillas, add toppings as desired and roll up tortillas.
Nutrition Facts : Calories 173.6, Fat 5.4, SaturatedFat 1.8, Cholesterol 16.4, Sodium 210.4, Carbohydrate 18.8, Fiber 1.7, Sugar 2.3, Protein 11.9
BEER BEEF FAJITAS
Steps:
- Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours.
- Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
MELT-IN-YOUR-MOUTH BEEF FAJITAS
I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.
Provided by Chef Jeff
Categories World Cuisine Recipes Latin American Mexican
Time 10h50m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g
SKEWERED BEEF FAJITAS
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
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.
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