Hearty Fajitas Recipe
Hearty Fajitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"When I need to get dinner on the table fast for my husband and three children, I fix these filling fajitas," relates Elaine Keith of Mineral Wells, West Virginia. "With beef, chicken and shrimp, they satisfy everyone's tastes. They're wonderful with Spanish rice," she adds.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless beef top round steak, cut into strips
  • 1/4 pound boneless skinless chicken breast, cut into strips
  • 2 to 3 tablespoons canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 small onions, thinly sliced
  • 2 to 3 medium tomatoes, cut into wedges
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 can (16 ounces) refried beans
  • 1/2 cup shredded part-skim mozzarella cheese
  • 14 flour tortillas (8 inches), warmed

Directions

In a large skillet, stir-fry steak and chicken in oil. Add the shrimp, peppers, onions, tomatoes, chili powder and salt; cook until meat juices run clear and vegetables are crisp-tender.
Meanwhile, in a large saucepan, cook refried beans and cheese until cheese is melted. Spoon over tortillas; top with meat mixture. Yield: 14 fajitas.
Originally published as Hearty Fajitas in Quick Cooking May/June 2002, p50

Nutritional Facts

1 each: 409 calories, 10g fat (2g saturated fat), 82mg cholesterol, 788mg sodium, 49g carbohydrate (0 sugars, 7g fiber), 31g protein.

  • 1/2 pound boneless beef top round steak, cut into strips
  • 1/4 pound boneless skinless chicken breast, cut into strips
  • 2 to 3 tablespoons canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 small onions, thinly sliced
  • 2 to 3 medium tomatoes, cut into wedges
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 can (16 ounces) refried beans
  • 1/2 cup shredded part-skim mozzarella cheese
  • 14 flour tortillas (8 inches), warmed
  1. In a large skillet, stir-fry steak and chicken in oil. Add the shrimp, peppers, onions, tomatoes, chili powder and salt; cook until meat juices run clear and vegetables are crisp-tender.
  2. Meanwhile, in a large saucepan, cook refried beans and cheese until cheese is melted. Spoon over tortillas; top with meat mixture. Yield: 14 fajitas.
Originally published as Hearty Fajitas in Quick Cooking May/June 2002, p50

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Angliz User ID: 8684686 241629
Reviewed Jan. 12, 2016

"This is wonderful. My kids loved it too. More refried beans is helpful."

MY REVIEW
ervinandmarie11 User ID: 4892478 95693
Reviewed May. 13, 2010

"So easy and so delicious!"

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