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
FAJITA IN A BOWL
Steps:
- In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
Nutrition Facts : Calories 351 calories, Fat 14g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 862mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
BEEF FAJITA BOWLS
Forget the wrap and serve beef fajitas in a bowl. Tortilla strips make a tasty topper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook rice as directed on package.
- Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
- Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
- Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
- Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.
Nutrition Facts : Calories 435, Carbohydrate 64 g, Cholesterol 50 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
More about "beef fajita bowls recipes"
EASY STEAK FAJITA BOWLS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (5)Total Time 25 minsCategory Dinner, Main CourseCalories 477 per serving
- Slice steak into thin strips. Place steak strips, chilies, garlic, beef broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet.
- Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the steak) and add steak to skillet. Stir-fry until brown and cooked through. Stir in remaining fajita mix. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.
STEAK BITE FAJITA BOWLS - THE COUNTRY COOK
From thecountrycook.net
5/5 (2)Total Time 15 minsCategory Main CourseCalories 278 per serving
- In a medium bowl, season steak chunks with chili, garlic, smoked paprika, cumin, oregano, salt and pepper. Toss and make sure that all chunks are well coated.
- Heat a non-stick skillet on high heat until it smokes hot. Stir fry the steak on each side, it will take a couple of minutes to get a nice brown sear. Remove and set aside on a plate without the oil.
- Stir fry onion for about 2 minutes by scraping the browned bits from the pan. Remove and set aside with the meat.
BEST STEAK FAJITA POWER BOWL RECIPE - DELISH
From delish.com
4.8/5 (4)Category Dinner
- Remove from skillet and reserve. Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan.
STEAK FAJITA BOWLS WITH GARLIC LIME RICE RECIPE - LITTLE …
From littlespicejar.com
4.9/5 (22)Category 30 Minute MealsServings 4Total Time 20 mins
- FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.
- ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!
THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
BEEF FAJITA POWER BOWL RECIPE FROM H-E-B
From heb.com
FAJITA BOWLS WITH CAULIFLOWER RICE MEAL PREP - KIRBIE'S …
From kirbiecravings.com
BEST STEAK FAJITAS RECIPE - HOW TO MAKE BEEF FAJITAS - THE …
From thepioneerwoman.com
FAJITA SEASONING: AN EASY HOMEMADE SPICE BLEND
From bakeitwithlove.com
GRILLED FAJITA BOWL - OPTAVIA LEAN AND GREEN - BIGOVEN.COM
From bigoven.com
BEEF FAJITA BOWL RECIPE | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
STEAK FAJITAS RECIPE | BON APPéTIT
From bonappetit.com
BEEF FAJITAS – WELLPLATED.COM
From wellplated.com
KETO BEEF FAJITAS BOWLS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
STEAK FAJITA BOWLS {WHOLE30, KETO} - THE PALEO RUNNING MOMMA
From paleorunningmomma.com
BEEF - HOW TO SLICE FLANK STEAK FOR FAJITAS RECIPES
From tfrecipes.net
THE BEST FAJITA BOWLS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GROUND BEEF FAJITAS RECIPE - EATING RICHLY
From eatingrichly.com
BEEF FAJITA BROWN RICE BOWLS | MAMA HARRIS' KITCHEN
From mamaharriskitchen.com
You'll also love