Steak Fajita Soup Recipes
BEEF FAJITA SOUP
Make and share this Beef Fajita Soup recipe from Food.com.
Provided by Rabia
Categories One Dish Meal
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions until light brown.
- Add garlic.
- Add beef and spices. Brown beef.
- Add tomatoes and cook till juice is gone.
- Add broth.
- Cook till beef is almost cooked.
- Add all other ingredients except cilantro. Cook for 15 more minutes or until all vegetables are ready.
- Add cilantro. Cook 5 minutes more.
- You can garnish with avocado, cilantro, pico de gallo, lime juice or Monterey jack cheese. You can even add a little cooked rice.
- Note: You can leave the spinach out but it adds to a more healthy and balanced meal.
Nutrition Facts : Calories 536.9, Fat 45.7, SaturatedFat 18.1, Cholesterol 60, Sodium 188.7, Carbohydrate 21.6, Fiber 6.3, Sugar 4.1, Protein 11.1
STEAK FAJITAS
Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
- Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g
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Reviews 9Estimated Reading Time 5 minsServings 6Total Time 35 mins
- In a large pot, melt the fat over medium heat. Dice one of the onions and add it at this time. The other onion will be sliced and added into the broth, which will have more of a “boiled onion” taste and look more like fajitas because of the long slices. If that’s not your thing, you could dice half or all of the second onion and put it in the saute.
- Slice the two peppers and add them to the saute, over medium heat until limp and/or browned, depending on your preference. Add the garlic, salt, cumin, oregano, and taco seasoning and stir for a minute. Add the cooked beef and stir another minute.
- Pour in all the tomatoes and optional sauce, the rice, the remaining onion, sliced, and the broth. You can use 4 cups broth for a very thick “stoup” or up to 8 cups to stretch the soup further. Eye it up.
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- In a medium bowl, combine garlic powder, cumin, paprika, and cayenne pepper. Add steak strips and toss to coat. Coat an unheated 4-quart nonstick Dutch oven with cooking spray. Heat over medium-high heat. Add half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring occasionally. Remove meat from the pan and repeat with remaining steak strips.
- Add the oil to the Dutch oven. Add sweet peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and just tender, stirring occasionally. Add broth and undrained tomatoes. Bring to boiling. Stir in steak strips and heat through.
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- Heat a large saucepan over medium heat. Add 1 Tbsp. olive oil and sauté bell peppers, onion and garlic until the onions begin to turn translucent. Stir in corn, black beans and spices. Cook for an additional 6 minutes, stirring occasionally. Add broth and simmer for 15 minutes.
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- Heat a large stock pot over medium heat. Add 2 tablespoons extra virgin olive oil. Then add the beef to the pot in batches, cooking until browned and removing from the pan. Do not overcrowd the beef and cook it all at once.
- Once all the meat is cooked and removed from the pan, add the apple cider vinegar and deglaze the pan, scraping up all the brown bits. Then add the vegetables and garlic, sautéing until tender and soft, about five minutes.
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