BEEF FAJITA SOUP
Make and share this Beef Fajita Soup recipe from Food.com.
Provided by Rabia
Categories One Dish Meal
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions until light brown.
- Add garlic.
- Add beef and spices. Brown beef.
- Add tomatoes and cook till juice is gone.
- Add broth.
- Cook till beef is almost cooked.
- Add all other ingredients except cilantro. Cook for 15 more minutes or until all vegetables are ready.
- Add cilantro. Cook 5 minutes more.
- You can garnish with avocado, cilantro, pico de gallo, lime juice or Monterey jack cheese. You can even add a little cooked rice.
- Note: You can leave the spinach out but it adds to a more healthy and balanced meal.
Nutrition Facts : Calories 536.9, Fat 45.7, SaturatedFat 18.1, Cholesterol 60, Sodium 188.7, Carbohydrate 21.6, Fiber 6.3, Sugar 4.1, Protein 11.1
STEAK FAJITAS
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
- Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
- Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
- Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
- To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
- Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.
SPICY FAJITA SOUP
Provided by Sandra Lee
Time 5h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
- In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
- Preheat the broiler.
- (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
BEEF FAJITA SALAD
This easy salad features colorful peppers, beans, tomato and tender strips of beef. The beef marinates for only 10 minutes, but gets great flavor from the lime juice, cilantro and chili powder.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once. , Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through. , Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.
Nutrition Facts : Calories 291 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 9g fiber), Protein 27g protein. Diabetic Exchanges
BEEF FAJITAS
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful it will be. You can substitute 1 1/2 pounds of boneless, skinless chicken breast for the beef, if you wish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.
- Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium rare. Transfer steak to a plate; cover with foil, and set aside.
- In same skillet, heat remaining tablespoon oil over medium-high heat. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
- Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
- To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.
SHEET PAN BEEF FAJITAS
Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.
Provided by NicoleMcmom
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
- Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
- Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
- Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
- Transfer steak to a cutting board and rest, 5 to 10 minutes.
- Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g
BEEF FAJITA BOWLS
Forget the wrap and serve beef fajitas in a bowl. Tortilla strips make a tasty topper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook rice as directed on package.
- Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
- Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
- Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
- Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.
Nutrition Facts : Calories 435, Carbohydrate 64 g, Cholesterol 50 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
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BEEF FAJITA SOUP RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Sirloin Steak RecipesCalories 244 per servingTotal Time 40 mins
- In a medium bowl, combine garlic powder, cumin, paprika, and cayenne pepper. Add steak strips and toss to coat. Coat an unheated 4-quart nonstick Dutch oven with cooking spray. Heat over medium-high heat. Add half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring occasionally. Remove meat from the pan and repeat with remaining steak strips.
- Add the oil to the Dutch oven. Add sweet peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and just tender, stirring occasionally. Add broth and undrained tomatoes. Bring to boiling. Stir in steak strips and heat through.
- To serve, ladle soup into bowls; add a dollop of sour cream and sprinkle with lime peel and tortilla chips. If desired, top with avocado and cilantro.
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Servings 3-4
- Heat a large saucepan over medium heat. Add 1 Tbsp. olive oil and sauté bell peppers, onion and garlic until the onions begin to turn translucent. Stir in corn, black beans and spices. Cook for an additional 6 minutes, stirring occasionally. Add broth and simmer for 15 minutes.
- While soup is simmering, heat a sauté pan over medium heat, add another Tbsp. olive oil. Season steak with salt and pepper; add to the pan and cook 3-6 minutes per side depending on personal preference for doneness. Time will also vary according to the thickness of the meat.
- Let steak rest for 5 minutes before slicing into bite size pieces. Pour into bowls, top with steak and serve with desired toppings.
BEEF FAJITA SOUP | A ZESTY BITE
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4.4/5 (11)Estimated Reading Time 3 minsServings 3
- Heat a large saucepan over medium heat. Add 1 Tbsp. olive oil and sauté bell peppers and onion till the onions begin to turn translucent. Stir in corn, black beans along with the spices. Cook for an additional 6 minutes, stirring occasionally. Add broth and milk and simmer for 15 minutes.
- While soup is simmering, heat a sauté pan over medium heat, add another Tbsp. olive oil. Season steak with salt and pepper; add to the pan and cook 3-6 minutes per side depending on personal preference for doneness. Time will also vary according to the thickness of the meat.
- Let cooked meat sit for 5 minutes before slicing into bite size pieces, add steak to the soup and stir. Pour into bowls and serve with desired toppings.
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#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #main-dish #soups-stews #beans #beef #mexican #easy #beginner-cook #holiday-event #winter #crock-pot-slow-cooker #stove-top #dietary #one-dish-meal #gluten-free #seasonal #comfort-food #black-beans #egg-free #free-of-something #meat #taste-mood #equipment #number-of-servings #4-hours-or-less
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