Prep: 10 Mins Cook: 15 Mins
Beef fajitas carry one back to the days of the great herds of cattle on vast ranchos. Tender beef, marinated in a spicy sauce and skillet-grilled is a savory compliment to colorful pepper slices in these fajitas.,

Beef Fajitas


  • 16 ozs. ORTEGA Salsa - Thick & Chunky (Medium)
  • 4 tbls. vegetable oil, divided
  • 2 tbls. chopped fresh cilantro
  • 1 tablespoon chili powder
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 pound sirloin steak, cut into 2-inch strips
  • 1 small red bell pepper, seeded and cut into strips
  • 1 small green bell pepper, seeded and cut into strips
  • 1 small onion, peeled and sliced
  • 12 medium flour tortillas, warmed
  • 1/2 cup sour cream, for garnish


COMBINE salsa, half of the oil, cilantro, chili powder, garlic, cumin and salt in a large bowl. Add beef; cover and marinate in the refrigerator for at least 1 hour.

HEAT remaining oil in a large skillet over medium-high heat. Add red and green bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.

SERVE in tortillas; top with sour cream.

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