Ground Beef Fajitas Recipe

Name: Ground Beef Fajitas Recipe
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 1 lb. ground beef chuck; 3 Tbsp water; 1 Tbsp cooking oil; 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; 1 yellow or white onion; 2 Tbsp cilantro; 1 lime; 8 flour tortillas

These Ground Beef Fajitas are the easiest (and cheapest!) way to satisfy your fajita cravings. Simple, delicious, and ready in just 30 minutes!

Prep: 12mCook: 18mTotal: 30m4 servingsMexicanMain Course

Imported from www.budgetbytes.com

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Ingredients

chili powder2 tsp
ground cumin2 tsp
smoked paprika1 tsp
garlic powder1 tsp
salt1 tsp
black pepper0.5 tsp
ground beef chuck1 lb.
water3 Tbsp
cooking oil1 Tbsp
green bell pepper1
red bell pepper1
yellow bell pepper1
yellow or white onion1
cilantro2 Tbsp
lime1
flour tortillas8

Nutrition

320

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, cumin, smoked paprika, garlic powder, salt, black pepper). Then slice the bell peppers and onion into thin strips and set them aside.
2
Heat a large skillet over medium heat and brown the ground beef chuck. Drain any excess fat.
3
Once the beef has browned, add the prepared fajita seasoning and water. Stir and cook for 2-3 more minutes. Transfer the seasoned ground beef to a separate plate and set aside.
4
In the same skillet, add the cooking oil, sliced bell peppers and sliced onion. Sauté the vegetables for 3-4 minutes. Try not to over cook the veggies. They should be slightly tender, but still crisp.
5
Now add back in the seasoned ground beef. Stir everything together and allow the ground beef to heat through. Finish with freshly chopped cilantro and a squeeze of lime juice. Serve with warmed fajita-size tortillas** and all your favorite toppings***. Enjoy!

Tips

•
Use 80/20 ground chuck for the best flavor, but drain the excess fat before adding the seasoning and water—leaving too much grease will make the seasoning slide off and the beef greasy rather than well-coated.
•
The 3 Tbsp water is key: it deglazes the pan and helps the spices form a clinging sauce around the beef. Don't skip it or the seasoning will just sit dry in the pan.
•
Cook the peppers and onions in the same skillet after the beef to pick up the browned spice bits, and pull them off while still slightly crisp—overcooked veggies turn watery and limp, losing the fajita texture.
•
Add the cilantro and lime juice only at the very end off direct high heat; the acid brightens the dish, and adding lime too early dulls the fresh flavor and can make cilantro wilt.
•
Make-ahead: mix the spice blend and slice the veggies up to 2 days ahead and store separately in the fridge. Leftover cooked filling keeps 3-4 days refrigerated—reheat in a skillet with a splash of water to revive it, and warm tortillas wrapped in foil or a damp towel so they stay pliable.