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One-Pan Steak Fajitas
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One-Pan Steak Fajitas

One-Pan Steak Fajitas

With Tomato Corn Salsa, Cilantro, and Sour Cream

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:
Spicy
One Pan
Allergens:
Soy
Wheat
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

/ 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

(Contains Soy, Wheat)

8 tablespoon

Sour Cream

(Contains Milk)

½ ounce

Cilantro

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ 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

Bowl
Strainer
Large Pan
Paper Towel

Instructions

Prep
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.

Cook Corn and Scallions
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.

Cook Steak
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.

Warm Tortillas
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.

Make Salsa
5

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

Assemble and Serve
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).