BEEF FAJITA PASTA
Steps:
- Boil pasta according to package instructions
- Meanwhile, slice the steak, bell peppers, and red onions into thin strips. Dice the tomato.
- Mix all spices together in a small bowl
- Heat oil in a skillet on medium-high heat. Add the steak and sear until golden brown (about 4 to 5 minutes)
- Season with the spices and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender (about 3 to 4 minutes)
- Drain the cooked pasta and add it to the skillet. Add the yogurt (or sour cream) and stir until thoroughly mixed.
- Lastly, add the corn. Season with additional salt and pepper to preferred taste. Eat and enjoy!
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.
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 PASTA BAKE RECIPE BY TASTY
Here's what you need: yellow bell pepper, green bell pepper, red bell pepper, mushroom, medium yellow onion, chili powder, paprika, garlic powder, cumin, salt, pepper, olive oil, penne pasta, sour cream, shredded pepper jack cheese, fresh parsley
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F (200°C).
- In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
- Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
- In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
- Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
- Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
- Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
- Bake for about 15 minutes, until the cheese is golden brown.
- Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 6 grams, Protein 31 grams, Sugar 9 grams
STEAK FAJITA PASTA
"This steak and pasta dish combines flavors my family loves with the convenience I love," says Veronica Callaghan of Glastonbury, Connecticut. "Adding fresh ingredients to a packaged mix results on great homemade taste."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet. Return to a boil. , Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta.
Nutrition Facts : Calories 437 calories, Fat 20g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 868mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.
FAJITA-STYLE PASTA
Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner
Provided by Esther Clark
Categories Dinner
Time 35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
- Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
- Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.
Nutrition Facts : Calories 410 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
FAJITA BEEF AND NOODLES
Recipe from Pillsbury classic cookbooks June 2000. This would also be good with chicken instead of the beef.
Provided by KaraRN
Categories Lactose Free
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, in small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
- Heat oil in 12 inch nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry and garlic; cook and stir 2 minutes. Add beef; cook and stir 1-2 minutes or until heated. Add flour mixture; cook and stir 1 to 2 minutes or until bubbly and slightly thickened.
- Add cooked noodles to mixture in skillet; toss gently to coat.
Nutrition Facts : Calories 271.2, Fat 14.4, SaturatedFat 4.6, Cholesterol 65.3, Sodium 494.3, Carbohydrate 16.2, Fiber 1.1, Sugar 0.6, Protein 18.7
BEEF FAJITAS
We have this easy and delicious Mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.
Provided by Karen From Colorado
Categories Meat
Time 25m
Yield 6-8 Fajitas
Number Of Ingredients 13
Steps:
- Partially freeze meat for easier slicing.
- Heat oil in a large skillet or wok.
- Add steak strips to the oil.
- Stir-fry until meat loses its pink color.
- Remove meat from pan.
- Add additional oil to the pan if needed.
- Cook onions and bell pepper until crisp tender.
- Return meat to pan.
- Add the water, chili powder, cumin, and Worcestershire sauce.
- Cook and stir until the water is gone.
- Stir in the tomatoes.
- Heat through.
- Place some of the meat in a warm tortilla leaving the bottom half free.
- Top with sour cream, guacamole, and salsa.
- Fold sides and bottom in leaving the top open.
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- Stir together all spices, salt, and pepper in a small bowl. Sprinkle evenly over meat and rub in to coat all sides and pieces.
- Heat olive oil in a large skillet over medium high heat. Add the steak and cook, turning as needed to brown all sides, for about 5 minutes until browned and mostly cooked through. The time it takes will depend on the thickness of your cut. Remove to a plate.
- Add onions, peppers, and garlic to the pan and cook, stirring occasionally, until cooked through and browned, about 5 minutes. Remove from pan and place with the steak.
- Add the tomatoes, stock or water, and pasta to the pan. Boil, stirring occasionally, until the pasta is cooked through, about 8-12 minutes. There will still be some liquid in the pan (this is your sauce).
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