Next week will be May already and of course there will be Cinco De Mayo parties everywhere. You will be ready with these delicious steak fajitas that you can serve in three different ways!
This week’s Dinner easy guest blogger is Karyl from Karyl’s Kulinary Krusade with her yummy steak fajitas. Be sure and visit karyl at her blog and learn more about how she creates her tasty recipes and more.
- 12 ounces Steak fajita meat, cut into bite-sized pieces
- 1/2 red onion, sliced thinly
- half red bell pepper, sliced thinly
- 1/2 green bell pepper, sliced thinly
- 1/2 yellow bell pepper, sliced thinly
- 1 avocado peeled, seeded and diced
- 1/2 pint grape or cherry tomatoes, halved
- 1/4 cup Mexican shredded cheese
- Old El Paso Taco Boats
- Stand and Stuff Tacos
- Old El Paso Flour tortillas
- 1 Tablespoon fajita seasoning
- Cilantro, lime and green onions, for garnish
- 2 teaspoons Extra Virgin Olive Oil
1-cup green leaf lettuce, shredded
Add onions and bell peppers to large skillet over medium-high heat. Add 1-teaspoon fajita seasoning, and 1-teaspoon olive oil. Sauté until soft, 10-15 minutes. Remove from skillet and set aside.
Next, add steak to the same skillet over medium-high heat. Add 1-teaspoon fajita seasoning, and 1-teaspoon olive oil. Sauté until warmed through, 7-10 minutes.
Follow the instructions on the box to warm the taco boats and/or Stand and Stuff tacos. Fill with steak, vegetables, and your favorite toppings.
FOR QUESADILLAS: Spray a medium skillet with nonstick spray. Lay one tortilla on skillet, and add steak, vegetables and cheese. Top with one tortilla. Turn heat to medium, and place another smaller skillet on top to weigh down quesadilla. Cook for about 5 minutes, until bottom is golden brown. Using large spatula, turn quesadilla. Cook for another 4-5 minutes, until golden brown. Remove from skillet, cut into quarters
Karyl’s post was sponsored by Old El Paso but the content and opinions expressed were her own.