|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 30 for beef fajitas from
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Thinly slice meat. ... Cook down. Add fajita seasoning, 1/4 cup ... Place 1/2 cup filling on each tortilla, sprinkle with cheese, add picante sauce to taste.
Set up grill ... a bowl, combine beef strips, pepper stir-fry, ... Remove pizza crust from package and place ... and begun to bubble. Garnish as directed.
Trim fat from steak. Cut steak ... onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas. Makes 6 servings.
Cut fajitas into strips, place ... Monterey Jack cheese and spread over tostadas (chips). Put in a 350 degree oven to melt. Place fajitas in center and serve.
Cut the steak ... HINT: Don't make the tortilla too full or the fajita will fall apart. Boneless chicken breast strips can be substituted for the steak.
Mix together: 1/4 c. red wine vinegar 1/3 c. lime juice 1 tsp. sugar 1 tsp. oregano 1/2 tsp. pepper 1/4 tsp. cumin 3 cloves garlic Marinate meat ...
Preheat grill. Mix ... of chicken or beef with paste and ... liking. To make fajitas use flour tortilla ... chicken or beef, lettuce, tomato and cheese.
Brown chicken or beef strips in a ... small bowls around fajita mixture: sour cream, salsa, grated Cheddar cheese, diced Jalapeno peppers, chopped black olives.
Combine ingredients for ... grill chicken and/or beef. Slice thinly ... pepper, and onion. Serve with salsa, guacamole sauce, cheddar cheese and/or sour cream.
Heat oil and ... add garlic. Add beef or chicken, saute ... Spread spoonful of fajita mixture in middle ... side 10 to 15 seconds. Makes 4 to 6 servings.
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