MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
STEAK FAJITA ENCHILADAS
Grilled Steak & Bell Peppers tossed in a creamy salsa and rolled up, then smothered in more creamy salsa and cheese. Yum!
Provided by Friends Foodies
Categories Mexican
Time 1h
Yield 12 enchiladas
Number Of Ingredients 11
Steps:
- Preheat Oven to 350.
- Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
- In large mixing bowl, Add fajita mix to 2T. warm water and 2 t. canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
- In another large mixing bowl, mix together 3/4 cups salsa with 3/4 cups sour cream. Add in steak coat completely. Add 1/2 cup cheese and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
- Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 3/4 cup salsa with 3/4 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1 1/2 cup cheese on top. *.
- Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
Nutrition Facts : Calories 476, Fat 23.3, SaturatedFat 10.9, Cholesterol 76.7, Sodium 943.3, Carbohydrate 42.1, Fiber 3.4, Sugar 5.7, Protein 24
STEAK FAJITAS
Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.
Nutrition Facts : Calories 329 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
STEAK FAJITA ENCHILADAS
Make and share this Steak Fajita Enchiladas recipe from Food.com.
Provided by gfkrebs
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
- Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350°F until cheese is bubbly and heated through.
Nutrition Facts : Calories 512.9, Fat 46.1, SaturatedFat 28.9, Cholesterol 124.8, Sodium 745.3, Carbohydrate 8.8, Sugar 0.2, Protein 17.3
FAJITA ENCHILADAS
Make and share this Fajita Enchiladas recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- In 12-inch skillet, heat oil over medium-high heat.
- Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
- Remove from heat; drain.
- Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
- In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
- Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
- Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
- Bake 20 to 25 minutes or until hot and bubbly.
- Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
- Sprinkle with cilantro before serving.
Nutrition Facts : Calories 607.7, Fat 32.8, SaturatedFat 15.4, Cholesterol 107.8, Sodium 1193.5, Carbohydrate 40.8, Fiber 4, Sugar 7.5, Protein 36.6
LEFTOVER STEAK ENCHILADAS
We had a little steak left over and since it wasn't big enough for the whole family I came up with these :)
Provided by TishT
Categories Steak
Time 40m
Yield 4 large enchiladas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a 9 X 9 baking dish with cooking spray and set aside.
- Coat a medium sized skillet with cooking spray and saute onions until softened.
- Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
- Cook until mixture is thickened.
- Add corn kernals and 1 cup of cheese and mix well.
- Spoon 1/4 of the mixture into the center of each tortilla and roll up.
- Place enchiladas seam side down in the prepared baking dish.
- Preheat oven to 350ºF.
- Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
- Bake for 15 - 20 minutes or until bubbly.
- Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
- If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.
More about "steak fajita enchiladas recipes"
THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (366)Category BeefCuisine MexicanTotal Time 3 hrs 30 mins
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
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