new recipe: Ground Beef Fajitas (With a Dash of Real-Life Cooking!)
Let’s Talk About Ground Beef Fajitas (and How I Accidentally Started Making Them)
Alright, so let me set the scene: it was one of those “what do I even have in the fridge” Tuesday nights, you know the kind. I remembered fajitas (sort of) from a trip to Texas ages ago, but had ground beef instead of steak. At first I felt like this might be a disaster, but, well, hungry people will eat almost anything. Turns out, ground beef fajitas are now my secret dinner weapon. My neighbor Jill says it’s what she craves after her night shifts—high praise because she usually just wants toast and a nap. Anyway, if you want an easy, flexible meal that’ll still impress your crew, keep reading. Or just jump to whatever bit you need, I’m not judging.
Why You’ll Love Making These (Even When You’re Over Cooking)
I whip these up when I’ve got like 30 minutes, tops, and a family that’s already circling the kitchen like sharks. My family goes a bit wild for these, mostly because you can pile on whatever toppings you want, and I think it’s secretly because clean-up isn’t a nightmare. Plus, if I forgot to thaw chicken (which—honestly—happens more than I admit), ground beef straight form the freezer works too. Oh, and last week I tried making them extra spicy and, well, the kids weren’t thrilled but my husband devoured half the pan. So, win?
What You’ll Need (Plus My Lazy-Person Substitutions)
- 1 pound ground beef (I usually use 80/20 for flavor, but sometimes whatever’s on sale—my grandma swears by the fancy grass-fed stuff, but, meh, regular is fine)
- 1 large onion, sliced (white or yellow, or just half a red one if that’s all you have)
- 2 bell peppers, any color (or just one massive one—I once used a handful of mini sweet peppers, worked fine)
- 2 cloves garlic, minced (pre-minced from a jar is my midweek hack, don’t judge)
- 1 tablespoon chili powder (or taco seasoning in a pinch; I sometimes dump both, oops)
- 1 teaspoon smoked paprika (regular paprika is ok too, honestly)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (I add more at the table, usually)
- 1/4 teaspoon black pepper
- Juice of 1 lime (bottled stuff works if you’re out—no shame)
- 8 small flour tortillas (corn is fine, or just make a bowl if you’re low-carb)
- Olive oil or any neutral oil, for cooking
- Optional: shredded cheese, sour cream, salsa, avocado, cilantro (aka all the good stuff)
Here’s How to Throw It Together (With a Few Side Notes)
- Heat a big skillet (cast iron if you have it, but a nonstick or even a battered old pan works—I don’t judge) over medium-high. Splash in a bit of oil. Toss in the sliced onions and peppers. Let ’em get soft and a little charred around the edges, about 5-6 minutes. Don’t stir constantly; trust the process. Sometimes I go make tea at this point.
- Slide the veggies to the side of the pan (or scoop them onto a plate if your pan’s small—I’ve done both). Add the ground beef. Break it up with a spatula and cook until it’s browned, about 5-7 minutes. If there’s a lot of fat, spoon some off (or just leave it—flavor!).
- Sprinkle in the chili powder, paprika, cumin, salt, and pepper. Stir it all up. Then, add the garlic and cook for another minute. This is where I usually sneak a taste—careful, it’s hot!
- Toss the peppers and onions back in (if you took them out), squeeze over the lime juice, and mix it all up. Let it cook for another couple of minutes so everything gets cozy together. It might look a little messy now, but that’s normal.
- Meanwhile, wrap the tortillas in foil and warm them in the oven for a few minutes (or just microwave for 20 seconds if you’re as impatient as I am).
- Spoon the beef and veggie mixture into tortillas. Add whatever toppings you like. Or just pile it on a plate if you can’t be bothered with tortillas tonight.
What I’ve Learned (a.k.a. Notes Form the Trenches)
- If you overcook the onions, it’s not the end of the world—they get sweeter, actually.
- I used to be fussy about draining the beef, but now I just blot with a paper towel if it’s super greasy.
- Seasoning is totally adjustable. I keep forgetting how spicy chili powder can be—go easy if you’re not sure!
- Fresh lime is better but the bottled stuff is handy. Once I used lemon—nobody noticed.
Oddball Variations (Some Winners, Some… Not So Much)
- Turkey instead of beef works, but it’s a bit drier. I add a splash of beef broth. Chicken mince was…eh, kinda bland, honestly.
- Try tossing in mushrooms for an extra umami kick—I did this once when I was low on peppers, and now sometimes I do it just for fun.
- I tried making this with tofu once (long story) and, let’s just say, my family revolted. Maybe you’ll have better luck?
Do You Really Need Fancy Equipment?
I love my old cast iron skillet for this, but I’ve totally made it in a regular frying pan. If you’re in a dorm with nothing but a hot plate and a saucepan, it’s still fine—just cook in batches if you need to. Oh, and I once used a wok. Worked surprisingly well!
How to Store Leftovers (If You Even Have Any)
Pop leftovers in an airtight container and stick them in the fridge. They’ll keep for 2-3 days—though honestly, in my house it never lasts more than a day! I think it actually tastes better reheated the next afternoon, especially if you squish it into a quesadilla. Freezing? Sure, but the veggies might go a bit mushy. If you’re curious about best storage practices, StillTasty has the details I always forget.
Serving Ideas (And My Odd Traditions)
We usually just pile these onto a big cutting board and let everyone have at it, family-style. Sometimes I put out a little bowl of pickled jalapeños, which only I seem to eat. Oh, and my youngest insists on dipping hers in ranch. No accounting for taste, right? For a quick side, I like this simple Mexican rice recipe (not mine, but it’s solid!).
Pro Tips (Learned the Hard Way)
- I once tried rushing the veggie step, but undercooked onions are not my thing—let them get soft and a bit golden. Trust me.
- Layer your tortillas in a clean dish towel after warming; otherwise they dry out and crack. I keep forgetting this one.
- Actually, I find it works better if you add the lime juice at the end—brighter flavor. I tried adding it earlier once and it just vanished.
FAQ—Questions I Actually Get (Sometimes More Than Once)
- Can I make this with ground chicken or turkey?
- Yep! But like I said earlier, turkey can be a bit dry; I add a splash of broth, or a bit more oil.
- What about making it spicy?
- Add some chopped jalapeño or a shake of red pepper flakes right after the garlic. Or use a spicy salsa as a topping—works a treat.
- What if I don’t have tortillas?
- Honestly, just serve it over rice or quinoa, or make a taco salad. One time I used pita bread—nobody complained.
- Can I prep ahead?
- Sure thing. You can chop your veggies and measure your spices in the morning. I sometimes cook the beef mix and just reheat later—flavors get even better.
- Can I double this?
- Absolutely! Just use a bigger pan or do two batches. Otherwise you’ll end up with more of a stew, which isn’t always a bad thing, but not really fajitas, if you know what I mean.
And, before I forget—a quick unrelated tip: don’t try to answer emails while browning beef. You’ll either overcook it or end up with a keyboard full of chili powder. Trust me, I’ve got the stains.
If you want more cooking ideas for nights like this, check out Budget Bytes – it’s not where I got this recipe, but it’s a lifesaver for inspiration.
Ingredients
- 1 lb ground beef
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp fajita seasoning
- 2 tbsp olive oil
- 8 small flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
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1Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Season with salt and pepper.
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2Remove the cooked beef from the skillet and set aside. In the same skillet, add the remaining olive oil, bell peppers, and onion. Sauté until vegetables are tender, about 6-8 minutes.
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3Return the ground beef to the skillet with the vegetables. Sprinkle in the fajita seasoning and stir well to combine. Cook for an additional 3-4 minutes until everything is heated through.
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4Warm the flour tortillas in a dry skillet or microwave. Spoon the beef and vegetable mixture onto each tortilla.
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5Top with shredded cheddar cheese and chopped cilantro. Serve immediately and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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