Prep: 10 Mins Cook: 15 Mins

Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and iced tea.

Beef or Chicken Fajitas


  • 1 tablespoon vegetable oil
  • 2 small red or green bell peppers, cut into strips
  • 1 small onion, sliced
  • 3 cloves large garlic, finely chopped
  • 1 pound lean beef sirloin or boneless, skinless chicken breast meat, cut into 2-inch strips
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 4 (6-inch) fajita-size tortillas, warmed


Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

HEAT oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

STIR in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

SERVE in tortillas; top with desired toppings.
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