Fajitas

By Heather_D

This is the fajita recipe that I use when I want to serve both chicken and steak fajitas.

Ingredients

• 10 - 20 Fajita Size Flour Tortillas
• Two 1/12 oz. McCormick Fajita Seasoning packets
• 1 1/2 lbs. Breakfast Tip Steak, Beef Round, cut into thin strips
• 1 1/2 lbs. Boneless, Skinless Chicken Breasts, cut into strips
• 1 - 2 Yellow Bell Peppers, sliced into strips
• 1 - 2 Green Bell Peppers, sliced into strips
• 2 - 3 Tomatoes, chopped
• 1/4 of a 12 oz. pkg. Sargento Fancy Milk Cheddar Cheese
• Sour Cream
• Salsa
• Lettuce, shredded

Details

Servings 4
Preparation time 35mins
Cooking time 65mins

Preparation

Step 1

Mix each of the Fajita Seasoning packets according to the directions on the package in two separate gallon Zip Lock bags. Add the chicken strips to one bag and the beef strips to the other bag. Mix the seasoning into both the chicken and steak well. Allow the two bags to marinade for 20 minutes. Cook the steak and peppers in a large skillet. Flip the steak over several times until it is no longer pink in the center. Remove the steak and keep warm. Allow the peppers to simmer until they are soft. Remove the peppers and add them to the steak; Clean or wipe down the skillet. Cook the chicken in the skillet until it is no longer pink in the center. Serve the steak and chicken fajitas with the peppers, cheese, tomatoes, sour cream, salsa and lettuce.