Beeffajitaswithpicodegallo Recipes

GRILLED BEEF FAJITAS WITH PICO DE GALLO

These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 8

Grilled Beef Fajitas with Pico de Gallo image

Steps:

In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg

Ingredients

1 bottle (8 oz) zesty Italian dressing
3 tablespoons fajita seasoning
2 beef flank steaks (1 lb each)
12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages), heated as directed on package
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges

AUTHENTIC MEXICAN PICADILLO

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

Authentic Mexican Picadillo image

Steps:

Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

Ingredients

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

PORTOBELLO TACOS WITH PICO DE GALLO

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

Portobello Tacos with Pico de Gallo image

Steps:

Set up your grill and heat up your coals.
When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

Ingredients

Portobello mushroom caps, sliced (1 to 1 1/2 per person)
1/4 cup extra-virgin olive oil (enough to coat while tossing)
Garlic powder
Lime, to squeeze over mushrooms while grilling
Salt
1 white onion, chopped
2 tomatoes, chopped
2 jalapeno peppers, chopped
Salt
2 flour tortillas
4 radishes, thinly sliced

BLACK BEANS WITH PICO DE GALLO

Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!

Provided by SPEARL20

Categories Side Dish Beans and Peas

Time 40m

Yield 2

Number Of Ingredients 12

Black Beans with Pico de Gallo image

Steps:

Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g

Ingredients

1 large tomato, diced
2 tablespoons chopped red onion
½ cup chopped cilantro
½ teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water