Tuesday, February 17, 2009

Beef Fajitas

Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!

1 1/2 pounds round steak
1/2 cup fresh lime juice
1/4 cup tequila
3-4 cloves garlic, finely minced
1 t. salt
1/2 t. freshly ground pepper

Serving Day:
1 small onion, thinly sliced into rings
1 T. vegetable oil
1 green pepper, sliced into strips
Warmed flour tortillas

Cooking Day Instructions:
Cut beef into strips. Place meat in freezer bag with lime juice, tequila, garlic, salt, and pepper. Close bag securely; freeze.

Serving Day Instructions:
Thaw beef and marinade completely. In heavy skillet, saute onion in oil for 2 minutes. Add green pepper strips and cook for 2 more minutes or until vegetables are crisp-tender.

Drain marinade and discard. Grill beef or stir-fry in heavy skillet over medium-high heat. Quickly stir beef and vegetables together in skillet and cook for 1-2 minutes or until heated through.

Fill warmed tortillas with beef and vegetables. Serve with shredded cheese, sour cream, lettuce, tomato, and guacamole as desired.

** For chicken fajitas, substitute 4 boneless chicken breasts for the beef.

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