Try this Beef Fajitas recipe, or contribute your own.
Suggest a better descriptionIngredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce. Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips. saute for 3 to 5 minutes or until no longer pink. Directions: Wrap stacked tortillas in foil. Bake at 350F(180C) for 5 minutes or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender. Remove from pan. Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through. Spoon meat mixture onto centre of each tortilla, top with desired toppings. Fold up bottom edge, then roll up.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 | ||
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Calories: 465 | ||
Calories from Fat: 245 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 112.3mg | 4 % | |
Potassium 598.6mg | 16 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 25.7g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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