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The BEST Fajitas

 
 

If someone asked me what are the top 5 meals that I make most for my family this recipe would be one of them! Whenever I am at the store and don’t have my shopping list with me I always seem to go back to this recipe. Its simple, I know the recipe by heart, and its always a winner! I will admit that I usually make chicken fajitas more then steak fajitas. But this particular day I had steak left over from the night before and I was taking pictures of some salsas I was also making for dinner so I thought why not take some pictures of this to! Plus this recipe is too good not to share!

Fajitas (Steak or Chicken)
1 (16 oz) bottle Paul Newman’s Italian dressing

1 (8 oz) bottle of Pace medium thick and chunky salsa

juice of 1 lemon
1 medium yellow onion
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
(6oz)container of mushrooms, sliced
fajita meat, either chicken or steak (3 chicken breasts or 2 thin cut steaks)
flour tortillas
sour cream
cheese
 

The BEST Fajitas

The BEST Fajitas
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 (16 oz) bottle Paul Newman’s Italian dressing
  • 1 (8 oz) bottle of Pace medium thick and chunky salsa
  • juice of 1 lemon
  • 1 medium yellow onion
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • (6oz)container of mushrooms, sliced
  • fajita meat, either chicken or steak (3 chicken breasts or 2 thin cut steaks)
  • flour tortillas
  • sour cream
  • cheese

Instructions

  1. Grill chicken or steak and then cut into thin strips. (Or use left over chicken or steaks)
  2. Slice red, green, and yellow bell peppers and onion. Put veggies and meat into a ziploc then add the italian dressing, salsa, and lemon juice.
  3. Let marinate for atleast 1 hour (the longer the better). When ready to eat grab large skillet and dump everything from the ziploc bag in.
  4. Cook until all the meat and veggies are cooked through.
  5. Serve on flour tortillas and top with cheese and sour cream!
 
 

Grill chicken or steak and then cut into thin strips. (Or use left over chicken or steaks) Slice red, green, and yellow bell peppers and onion. Put veggies and meat into a ziploc then add the italian dressing, salsa, and lemon juice. Let marinate for atleast 1 hour (the longer the better). When ready to eat grab large skillet and dump everything from the ziploc bag in. Cook until all the meat and veggies are cooked through. Serve on flour tortillas and top with cheese and sour cream!

 

 

 

Fajitas

Author madeitateitlovedit

Ingredients

  • 1 16 oz bottle Newman's Own Italian Dressing
  • 1 8 oz jar Pace thick and chunky salsa
  • steak or chicken grilled and cut into strips
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 medium onion sliced in strips
  • 6 oz mushrooms sliced
  • juice 1 lemon
  • flour tortillas
  • sour cream
  • cheese shredded

Instructions

  1. Grill chicken or steak and then cut into thin strips. (Or use left over chicken or steaks) Slice red, green, and yellow bell peppers and onion. Put veggies and meat into a ziploc then add the italian dressing, salsa, and lemon juice. Let marinate for atleast 1 hour (the longer the better). When ready to eat grab large skillet and dump everything from the ziploc bag in. Cook until all the meat and veggies are cooked through. Serve on flour tortillas and top with cheese and sour cream!

 

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3 Comments

  1. Seriously delicious. I have to tell you: I did this in the instant pot and it turned out perfect. Even my picky meat husband loved it. I took the raw steak strips, quickly browned them all at once in the IP, added onion slices, sauteed a little, added the Italian dressing and salsa, then set the IP on manual for 12 minutes with a quick release. I warmed a stack of 20 flour tortillas wrapped in foil in my air fryer. While the meat was cooking, I chopped the fixings and set the table. Absolutely delicious. The Italian dressing and salsa mix is genius. I did not have peppers, otherwise ainwould have stirred them in with the meat after it cooked. I did drain the meat before I served it.

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