Posts Tagged ‘beef’

20-Minute Fajitas

October 14, 2009

This recipe (or cooking tip you could call it) was born out of necesity…I both needed to use up some leftover steak and also had some bell peppers which were looking far too sad to use in a salad.

First, an admission:  I am steak-challenged.  Leave me alone with a perfectly good steak and a grill, and I can find a way to ruin it, despite my best efforts and a number of resources on the subject.  So, after grilling yet another batch of over-cooked sirloin I was determined to find a way to use the leftover meat and not let it go to waste.  Fajitas!

Made these again tonight for dinner and yummmmm…they always taste so good!  I started everything late this afternoon and left it sitting on the stove while we ran errands; when we got back it took 2 minutes to turn the stove back on to heat it up again, toss the tortillas in the toaster to warm, open a can of corn, and set out the  grated cheese and sour cream.

Here ya go…

DaisyLou’s Skillet Fajitas

Yield:  about 4 large servings (two tortillas each) / Time in the kitchen: 20-30 minutes from start to dinner-on-the table finish depending on whether you use cooked or uncooked meat.

  • Onion, chopped into strips – about 1 large onion, or more to taste
  • Bell Pepper (green or red) – about 1 large pepper, or more to taste
  • Seasoning – Fajita Seasoning, Salt/Pepper/Garlic Powder, and a little Tony Chacheras Creole Seasoning
  • About 1.5 lb chicken and/or beef, already cooked and sliced no thicker than 1/4 inch strips (slice against the grain to make meat more tender)
  • 1 package of Lipton/Knorr Rice Sides– Taco, Mexican Rice or Dirty Rice are my favorite to go with fajitas
Knorr Rice Sides make a fast side to go with your Fajitas

Step 1 - Start Rice


Step 3 - Add Meat

Saute Onions and Peppers

Step 2 - Saute Veggies

Start your rice and cook according to package directions.

In a large skillet, saute chopped onion in some oil over med/med-high heat just until it begins to turn opaque; toss in the chopped pepper and continue to saute for a couple minutes more until onions begin to brown slightly and peppers start to soften.

Add in cooked, sliced meat (and a couple pats of butter), sprinkle with seasoning to taste, and continue sauteing until meat is heated through and slightly browned  and veggies are as soft as you would like them.

Serve with warm tortillas, rice and your favorite sides…grated cheese, sour cream, corn, black beans, guacamole.

You’ll just have to imagine what they looked like, all wrapped up in warm tortillas with rice, cheese, sour cream and looking quite delish…they just tasted so good we ate them all before I remembered to take a picture!  Darn, I’ll just have to make them again :-))


  1. Adding extra onion and pepper is a great way to stretch your meat and make it go further!
  2. If you don’t have meat already cooked, you can start with raw meat (chicken, steak, stew meat, etc)…slice into thin, 1/8 to 1/4 inch strips, season and cook first in your skillet with a little oil or butter, adding in onion and pepper when meat is almost done.
  3. If you have a counter-top grill (such as a George Foreman) do this…after you start your rice, go ahead and toss your meat on the grill to start cooking; then saute your onions and peppers, and by the time they are ready (about 10 min) your meat will be cooked through and you can slice it up and add it to the onion/pepper mix.
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