We love fajitas, but normally I've made them with chicken, using a pack.
This recipe, though, is less hassle than using something like an Old El Paso kit - the prep is about the same, but then you just shove it in the oven and go do something else for 30 minutes. Tasty fajitas, with minimum effort.
You can use casserole chunks, or stir fry strips - whichever you choose, make sure it's decent quality meat otherwise it may come out too chewy.
If you've any left over at the end of the meal, keep overnight, then warm at lunch and put in a sandwich.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 10 mins | 30 mins | 40 mins |
Ingredients
- 350g Steak/Casserole chunks (or 500g steak stir-fry strips)
- 3 peppers (mixed colours)
- 1 red onion
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (Schwartz do a good one)
- 8 flour tortillas (to serve)
- 100g grated cheddar (to serve)
- Guacamole (to serve)
- Sour cream (to serve)
- Salsa (to serve)
Method
- Set the oven preheating to 200c
- De-seed the pepper and chop into short slices
- Peel the onion and chop it into (roughly) 1cm wedges
- If you're using casserole chunks, use a sharp knife to slice them (roughly) in half (for an easier mouthful)
- Put the beef, peppers and onion into a large ovenproof dish
- Sprinkle the oil over them
- Sprinkle the fajita seasoning over them
- Stir/toss everything to make sure everything gets evenly coated in oil and spice
- Cover the dish with foil (or a lid if it's gone one)
- Cook in the oven for 30 minutes
- Once cooked, transfer to a cooler dish and put in the centre of the table
- Build your own rolling the fajita mix, cheese, sour cream and guac into a tortilla.