Syn Free One Pot Beef Fajita Pasta Food
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!
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
ONE-POT CHEESEBURGER PASTA RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, salt, pepper, worcestershire sauce, ketchup, beef broth, fusilli pasta, shredded cheddar cheese, milk, green onion
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
- Pour in the beef broth and one cup of water and bring to a simmer.
- Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
- Pour in the milk and cheese. Stir until the cheese has melted.
- Serve garnished with some sliced green onions
- Enjoy!
Nutrition Facts : Calories 976 calories, Carbohydrate 101 grams, Fat 38 grams, Fiber 3 grams, Protein 44 grams, Sugar 14 grams
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STEAK FAJITA PASTA - CRAZY FOR CRUST
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Ratings 14Calories 575 per servingCategory Main Course
- 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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- Add all fajita seasoning ingredients into a small bowl and mix until combined. In a large bowl, add steak and onions. In a separate large bowl, add peppers. Drizzle 1 tbsp of olive oil to each large bowl and mix until ingredients are coated in olive oil. Divide the fajita seasoning evenly between the two large bowls. Mix ingredients until they are evenly coated in seasoning.
- In a large skillet, add 1 tbsp oil and garlic and bring to medium high heat. When oil is hot, add in steak and onions. Cook until steak is just about done. Add in bell peppers and cook until peppers are tender but still crisp and steak is completely cooked. Place cooked meat and vegetable into a plate and set aside.
- Using the same skillet, add pasta, chicken broth and the can of diced tomatoes (do not drain liquid from diced tomatoes can). Push pasta down so that is is submerged in the liquid. Bring to a simmer and cover with a lid. Cook pasta for about 10-15 minutes or until al dente.
- When pasta is cooked, remove the lid. Add in meat and vegetables. Pour and stir in heavy cream. Bring sauce to a simmer and cook uncovered until sauce is reduced. Garnish with cilantro and lime juice before serving.
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