Fast Fabulous Fajitas Recipes

Steps:

• In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
• Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
• Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a bowl, toss steak with cumin, salt, chili powder and red pepper flakes. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches and remove. Add water, lemon juice and garlic to cooker; stir to loosen any browned bits. Press cancel. Return beef to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes., Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove steak with a slotted spoon; keep warm., Add red pepper and onion to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Serve vegetables and steak with tortillas and desired toppings.

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Use a large baking pan and spread out chicken, bell peppers, and onion. Must be in single layer. If can't be in single layer, use 2 baking pans that can be in the oven at the same time.
• 3. Mix up chicken, peppers, and onion and drizzle olive oil over all.
• 4. Mix up oregano, onion powder, paprika, garlic powder, chili powder, and cumin. Sprinkle over all the mixture on oven pans. Toss meat, veges, and oil, until completely coated.
• 5. Bake for 10 minutes. Use spatula and stir up everything. Bake for another 5 minutes.
• 6. Turn oven to broil and broil for about 3 minutes until everything is a little charred and crispy.
• 7. Ready for everyone to make their own fajitas using corn or flour tortillas depending upon your individual preference..

Steps:

• In a large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat; refrigerate for 30 minutes. , In a large skillet, saute peppers and onion in remaining salad dressing until crisp-tender. Remove and keep warm., Drain steak, discarding marinade. In the skillet, saute steak for 6-8 minutes or until no longer pink; drain. Return vegetables to pan; heat through. Spoon meat and vegetables down the center of tortillas; fold in sides.

Steps:

• Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
• Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
• Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
• Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.

Steps:

• Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
• Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
• Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Steps:

• In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow cooker.
• Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes; mix well.
• Cover and cook on high for 2-1/2 to 3 hours or until meat is tender.
• Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender.
• Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.