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Tuesday, 30 August 2016

Beef Fajitas

I was asked to create a delicious filling for these cute mini Stand ’N’ Stuff tortillas from Old El Paso. They are little boat shaped soft tortillas, perfect for little hands to grab and great for party food as well as brilliant for lunch boxes now that school is back in session after the summer holidays.


I decided to make some super quick Beef Fajitas, you could use leftover cooked chicken too, or minced meat instead of stir fry thinly sliced meat. Packed with peppers and onions, and accompanied by a freshly made tomato salsa, these fajitas make a great dinner with a side salad - perfect for busy weeknights.


The mini tortillas are available in packs of 12 from all major supermarkets with a RRP of £2.39. For more delicious recipe inspiration visit the Old El Paso website or find them on Facebook, Twitter and Instagram using @oldelpasouk and the hashtag #MiniMexican.


You could use beef mince instead of stir fry beef, or even leftover cooked chicken.  This was a really tasty dinner that was whipped up in no time and liked by all of my family, definitely one we will be adding to our Meal Plan.

Beef Fajitas

Taco Seasoning
2 tsp mild chilli powder
2 tsp garlic granules
1 tsp paprika
1 tsp cumin

Mix together and use immediately or store in an airtight jar.

Salsa
4 tomatoes, finely diced
1 onion, finely dived
2 Tblsp fresh coriander, finely chopped
1 chilli, seeds removed and finely diced

Mix together, blend with a hand blender if you want a smoother salsa, then leave in the fridge until needed to give the flavours a chance to develop.

Herbed Soured Cream
150ml soured cread
fresh chives and coriander, finely chopped

Mix together the soured cream and herbs, then leave in the fridge until needed to give the flavours a chance to develop.

Beef Fajitas
400g stir fry beef
2 peppers, finely sliced
2 onions, finely sliced
2 Tblsp Taco Seasoning
150ml water
2 tsp cornflour
2 Tblsp water

Put a little oil into a large frying pan over a moderately high heat, add the peppers and onion.  Cook until the pepper and onions have softened then add the beef and cook, stirring all the time, until the beef has cooked through.  Add the taco seasoning and cook until fragrant, add the water and mix well.  Cook for a couple of minutes then mix the cornflour and water together and stir through to thicken the sauce.

Serve in tortillas with salad, salsa and herbed soured cream.  Squeeze a little lime juice over if you wish and sprinkle with fresh coriander to garnish.



**Recipe commissioned by Old El Paso**

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