Steak Fajitas Three Ways - Karyl's Kulinary Krusade
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Steak Fajitas Three Ways Recipe

Author: Karyl

Ingredients

  • 12 ounces Steak fajita meat, cut into bite-sized pieces
  • 1/2 red onion, sliced thinly
  • 1/2 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
  • Old El Paso 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

Instructions

  • Add onions and bell peppers to large skillet over medium-high heat. Add 1 teaspoon fajita seasoning, and 1 teaspoon olive oil. Saute until soft, 10-15 minutes. Remove from skillet and set aside
  • Add steak to same skillet over medium-high heat. Add 1 teaspoon fajita seasoning, and 1 teaspoon olive oil. Saute 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