Fajita Anyday
t's quick and easy. Our Fajita mix is used at least once a week as a way of cooking a last minute..oh I have no time..heck! it's now a late dinner. It's especially fun when the fresh peppers are ripe in our garden, or the winter blues have us grabbing a bag of last season's crop from the freezer to make a quick meal of fajitas.
For Fajitas: We use a pound of lean meat (we aren't picky) cut in strips. We drop the meat, 3 tbl of olive oil, 1 1/2 tbl of seasoning blend in a covered bowl. Shake or stir to coat relatively evenly. In a medium hot skillet, sear 1 large onion sliced, sliced red, yellow and green peppers, (we add a lot) in 2 tbl of olive oil until onion is transluscent. Add Meat and cook until done. We serve ours on fresh warm tortillas or over rice.
t's quick and easy. Our Fajita mix is used at least once a week as a way of cooking a last minute..oh I have no time..heck! it's now a late dinner. It's especially fun when the fresh peppers are ripe in our garden, or the winter blues have us grabbing a bag of last season's crop from the freezer to make a quick meal of fajitas.
For Fajitas: We use a pound of lean meat (we aren't picky) cut in strips. We drop the meat, 3 tbl of olive oil, 1 1/2 tbl of seasoning blend in a covered bowl. Shake or stir to coat relatively evenly. In a medium hot skillet, sear 1 large onion sliced, sliced red, yellow and green peppers, (we add a lot) in 2 tbl of olive oil until onion is transluscent. Add Meat and cook until done. We serve ours on fresh warm tortillas or over rice.
t's quick and easy. Our Fajita mix is used at least once a week as a way of cooking a last minute..oh I have no time..heck! it's now a late dinner. It's especially fun when the fresh peppers are ripe in our garden, or the winter blues have us grabbing a bag of last season's crop from the freezer to make a quick meal of fajitas.
For Fajitas: We use a pound of lean meat (we aren't picky) cut in strips. We drop the meat, 3 tbl of olive oil, 1 1/2 tbl of seasoning blend in a covered bowl. Shake or stir to coat relatively evenly. In a medium hot skillet, sear 1 large onion sliced, sliced red, yellow and green peppers, (we add a lot) in 2 tbl of olive oil until onion is transluscent. Add Meat and cook until done. We serve ours on fresh warm tortillas or over rice.
8 Tablespoon - Brown zipper resealable pouch. Small packets are found in the Texas Sample Pack
