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One-Pan Steak Fajitas

One-Pan Steak Fajitas

With Tomato Corn Salsa, Cilantro, and Sour Cream

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When Tex-Mex is on the menu, it’s easy to drum up excitement in both kids and adults alike. And better yet, it’s also an opportunity to introduce new ingredients and flavors to the fam without going too far out there. These fajitas are based on the usual foundation of beef strips wrapped in warm tortillas. But with mild spices and cilantro and jalapeño added to taste, they’re also an opportunity to start diners of all ages on the path to adventuresome eating.

Tags:SpicyOne Pan
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 unit

Roma Tomato

4 unit

Scallions

1 can

Corn

1 unit

Lime

20 ounce

Beef Stir-Fry

1 tablespoon

Enchilada Spice Blend

1 tablespoon

Southwest Spice Blend

1 unit

Jalapeño

12 unit

Flour Tortillas

(ContainsWheat)

8 tablespoon

Sour Cream

(ContainsMilk)

½ ounce

Cilantro

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol105 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core and dice tomatoes. Thinly slice scallions, keeping greens and whites separate. Drain corn. Halve lime. Toss beef, enchilada spice, and Southwest spice in a medium bowl. Season with salt and pepper. Slice jalapeño into thin rings, removing ribs and seeds for less heat.

2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add corn and scallion whites. Cook, tossing, until corn is lightly browned, 3-4 minutes. Season with salt and pepper. Transfer to another medium bowl. TIP: Rinse out pan if there’s anything stuck to the surface's.

3

Heat another large drizzle of olive oil in same pan over medium-high heat. Add beef in a single layer and cook without disturbing until it starts to brown, 1-2 minutes. Give it a toss and continue cooking to desired doneness, 1-2 minutes more. TIP: Work in batches to avoid overcrowding the pan.

4

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

5

Add tomatoes, scallion greens, and a squeeze of lime to the bowl with corn. Toss to combine. Season with salt and pepper.

6

Divide steak and salsa between tortillas. Dollop with sour cream. Tear cilantro leaves from stems and scatter over. Top with jalapeño (to taste—you may want to leave it out for the kids).