Kid-Friendly
Easy Steak Fajitas
Mexican Rice and Spicy Pinto Beans
Ingredients
- 2 lb skirt steak
- 1 (1.27-oz) pkg fajita seasoning
- 3 Tbsp vegetable oil, divided
- 1 (14-oz) pkg frozen peppers and onion blend
- 1 (18-oz) pkg fajita-size flour tortillas
- 1 (8-oz) pkg shredded Mexican blend cheese
- 1 (8-oz) pkg shredded lettuce
- 1 (8-oz) carton sour cream
Instructions
- Sprinkle steak with fajita seasoning.
- Heat 2 Tbsp oil in a large skillet over medium-high heat; add steak, and cook 5 to 6 minutes per side or to desired degree of doneness.
- Remove from skillet; cover with plastic wrap and allow to sit for 10 minutes.
- Heat remaining 1 Tbsp oil in skillet; add pepper mix, and cook until tender.
- Thinly slice steak across the grain. Serve steak and peppers in warm tortillas with cheese, lettuce, and sour cream.
Side Dish Ingredients
- 1 (6.4-oz) box Mexican rice
- 2 (15.5-oz) cans pinto beans, drained
- 1 (4-oz) can chopped green chiles
- 2 tsp ground cumin
Side Dish Instructions
- Cook rice according to pkg directions.
- Cook beans, chiles, cumin, and ¼ cup water in a medium saucepan until heated through.
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