Shredded Roast Beef "Fajitas"
Jicama-Watermelon Salad
Ingredients
- Reserved cooked shredded Beef Roast (from Mushroom Beef Roast recipe)
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp avocado oil
- ¼ cup water
- 1 small onion, halved and sliced
- 1 red bell pepper, halved and sliced
- 2 Roma tomatoes, cut into wedges
- 1 lime, cut into wedges
Instructions
- Sprinkle beef with seasoning, salt, and pepper. Sauté in hot oil in a cast-iron skillet over medium-high heat 3 to 4 minutes or until browned.
- Add water, and simmer until almost evaporated. Remove beef from skillet; keep warm.
- Sauté onion and bell pepper in skillet 5 minutes or until tender. Add tomatoes. Return beef to skillet; cook 1 minute or just until thoroughly heated. Serve "fajitas" with lime wedges.
Side Dish Ingredients
- 1 small jicama, peeled and shredded
- 1 cup chopped watermelon
- ½ small jalapeño pepper, seeded and chopped
- 1 Tbsp fresh lime juice
- ½ Tbsp extra virgin olive oil
Side Dish Instructions
- Toss together all ingredients. Chill until ready to serve.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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