Type what you have

Ingredients

• ✓ fajita seasoning
• ground beef
• onion
• red bell pepper
• baked bean
• cornbread mix
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble ground beef into a large cast-iron skillet over medium-high heat; cook, stirring frequently, until evenly brown. Drain grease. Add onion to the skillet; cook and stir until onion is translucent. Add bell peppers, beans, and fajita seasoning; cook and stir until heated through. Spread into an even layer in the skillet.
3. 3 Combine cornbread mix, egg, and milk in a bowl according to package directions; spoon over beef mixture, spreading evenly.
4. 4 Bake in the preheated oven until a toothpick inserted into cornbread layer comes out clean, about 20 minutes. Cool before serving, 3 to 5 minutes.

By MZOJIBWAY

Ingredients

• ✓ fajita seasoning
• brown sugar
• paprika
• pork sparerib
• beer
• garlic
• honey
• worcestershire sauce
• brown mustard

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, fajita seasoning, and paprika in a bowl.
3. 3 Rub both sides of pork spareribs with the brown sugar mixture.
4. 4 Place spareribs in a 9x13-inch baking pan; cover and refrigerate 8 hours or overnight.
5. 5 Preheat the oven to 250 degrees F (120 degrees C). Whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
6. 6 Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spare ribs on each sheet, meaty-side up.
7. 7 Tear off 2 more sheets of foil and place them on top of the spare ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet.
8. 8 Just before sealing completely, divide beer mixture evenly into each packet.
9. 9 Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
10. 10 Bake ribs in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours.
11. 11 Carefully open each packet and drain drippings into a saucepan. You may only need the drippings from one packet.
12. 12 Place ribs on a foil-lined baking sheet and set aside.
13. 13 Heat the saucepan over medium-high and simmer drippings until the sauce begins to thicken, about 5 minutes.
14. 14 Brush the thickened sauce over ribs.
15. 15 Preheat the broiler and set the oven rack about 6 inches from the heat source. Return ribs to the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

By Kerri Jaggers

Ingredients

• ✓ fajita seasoning
• olive oil
• red bell pepper
• onion
• garlic
• salt
• tempeh
• water

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
2. 2 Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
3. 3 Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

By Maddison

Ingredients

• ✓ fajita seasoning
• tomatillo
• avocado
• sour cream
• jalapeno pepper
• lime juice
• garlic
• cilantro
• sea salt

Instructions

1. 1 Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
3. 3 Refrigerate blended sauce until flavors meld, at least 4 hours.

By LisaAnnEaster

Ingredients

• ✓ fajita seasoning
• beef steak
• vegetable oil
• red bell pepper
• green bell pepper
• onion
• lettuce
• tomato
• black bean
• black olive
• cheddar cheese
• southwest fiesta dressing

Instructions

1. 1 Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
2. 2 Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
3. 3 Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

By Dole

Ingredients

• ✓ fajita seasoning
• chicken breast
• egg
• apple
• green onion
• sweet pickle relish
• mayonnaise
• celery
• pineapple chunk
• cilantro
• pecan

Instructions

1. 1 Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
3. 3 In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

By Ron

Ingredients

• ✓ fajita seasoning
• ✓ fajita seasoning
• cooking spray
• tilapia fillet
• white corn
• black bean
• pineapple
• red onion
• olive oil
• corn tortilla
• cilantro
• avocado
• cabbage
• sour cream
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
2. 2 Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and cut each fillet into 3 pieces.
4. 4 Meanwhile, coat a large skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove the skillet from heat.
5. 5 Coat a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove the skillet from heat.
6. 6 Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas and olive oil.
7. 7 Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream, and a squeeze of lime.

By CECE_14

Ingredients

• ✓ fajita seasoning
• cauliflower
• red bell pepper
• red onion
• olive oil
• garlic
• cumin
• salt
• pinto bean
• cotija cheese
• cilantro
• pumpkin seed
• green onion
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
2. 2 Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.
3. 3 Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
4. 4 Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

By Julie Hubert

Ingredients

• ✓ fajita seasoning
• avocado
• sour cream
• mayonnaise
• water
• lime juice
• ranch dressing mix
• salt
• chicken breast
• olive oil
• corn
• romaine lettuce
• grape tomato
• black bean
• red onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
3. 3 Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
4. 4 Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
5. 5 Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
6. 6 Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.

By Soup Loving Nicole

Ingredients

• ✓ fajita seasoning
• jalapeno pepper
• tomato
• sour cream
• american cheese
• cilantro
• green bell pepper
• onion
• corn tortilla
• corn oil
• avocado
• lemon pepper
• salt
• refried bean
• garlic powder
• chicken thigh
• beef skirt steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3. 3 Warm refried beans in a saucepan over medium-low heat.
4. 4 Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
5. 5 Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6. 6 Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7. 7 Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8. 8 Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.

By RHONDA35

Ingredients

• ✓ fajita seasoning
• chicken breast
• pepperjack cheese
• green chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
3. 3 Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'.
4. 4 Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven.
5. 5 Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
6. 6 Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

By MELISSAINNOVA

Ingredients

• ✓ fajita seasoning
• buttery spread
• onion
• garlic
• red bell pepper
• steak
• cremini mushroom
• iceberg lettuce

Instructions

1. 1 Melt buttery spread in a large skillet. Add fajita seasoning and stir until thoroughly mixed. Add onion and garlic; cook and stir for 2 minutes. Add red pepper and cook for 2 minutes more. Stir in steak and mushrooms. Cook until steak is no longer red but still juicy, about 2 minutes. Remove from heat and let stand for 5 minutes.
2. 2 Serve warm in lettuce cups.

By SerenaBloom

Ingredients

• ✓ fajita seasoning
• chicken breast
• vegetable oil
• black bean
• corn
• salsa
• mixed salad greens
• onion
• tomato

Instructions

1. 1 Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. 2 In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. 3 Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

By ANGL8277

Ingredients

• ✓ fajita seasoning
• cooking spray
• shrimp
• lemon pepper seasoning
• onion
• green bell pepper
• olive oil
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Mix shrimp and lemon-pepper seasoning together in a bowl.
3. 3 Toss onions and bell pepper strips with olive oil and fajita seasoning in a large bowl until thoroughly coated. Arrange shrimp on one side of the prepared pan and vegetables on the other.
4. 4 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
5. 5 Meanwhile, stack tortillas on a microwave-safe plate and cover with a wet paper towel. Heat in the microwave for 45 seconds. Serve with shrimp fajitas.

By FrackFamily5 CACT

Ingredients

• ✓ fajita seasoning
• olive oil
• shrimp
• red bell pepper
• yellow bell pepper
• red onion
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
3. 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
4. 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
5. 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

By Jen Cooks For Fun

Ingredients

• ✓ fajita seasoning
• pork shoulder
• salsa
• cola-flavored carbonated beverage
• brown sugar
• taco seasoning mix
• green chile pepper

Instructions

1. 1 Place pork roast in a slow cooker and add 4 cups water. Cook on High for 5 hours.
2. 2 Remove pork from the slow cooker and drain liquid. Cut pork into 4 pieces and set aside.
3. 3 Purée salsa in blender. Combine salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chiles in the slow cooker. Return pork to the slow cooker and cook on High for 3 hours.
4. 4 Remove pork and shred it with 2 forks.

By Dean

Ingredients

• ✓ fajita seasoning
• vegetable oil
• ground beef
• pinto bean
• salsa
• brown rice
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.
2. 2 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

By earlzey

Ingredients

• ✓ fajita seasoning
• lime
• olive oil
• chicken breast
• yellow bell pepper
• red bell pepper
• flour tortilla

Instructions

1. 1 Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
3. 3 Cut bell peppers in half and discard inner membranes and seeds.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
6. 6 Cut peppers and chicken into strips and serve on tortillas.

By mikeandmelody

Ingredients

• ✓ fajita seasoning
• chicken breast
• onion
• bell pepper
• vegetable oil
• lime
• flour tortilla
• refried bean
• cheddar cheese
• rice
• sour cream
• guacamole

Instructions

1. 1 Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.
3. 3 Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).
4. 4 Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.
5. 5 Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.

By thedailygourmet

Ingredients

• ✓ fajita seasoning
• chicken breast
• vegetable oil
• tomato
• green bell pepper
• onion
• water
• corn tortilla
• pinto bean
• cheddar cheese
• black bean
• green onion
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
3. 3 Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.
4. 4 Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.
5. 5 Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.

By Justin McCraven

Ingredients

• ✓ fajita seasoning
• water
• olive oil
• liquid smoke
• avocado
• bell pepper
• onion
• flour tortilla

Instructions

1. 1 Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
3. 3 Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
4. 4 Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
5. 5 Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
6. 6 Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

By Elaine Nash

Ingredients

• ✓ fajita seasoning
• shrimp
• onion
• red bell pepper
• green bell pepper
• cooking spray
• lime juice
• flour tortilla

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.
2. 2 Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.
3. 3 Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

By thedailygourmet

Ingredients

• ✓ fajita seasoning
• garlic
• onion
• margarine
• all-purpose flour
• chicken broth
• half-and-half
• cream of chicken soup
• salsa
• creamed corn
• chicken breast
• cumin
• cilantro
• tortilla chip
• monterey jack cheese

Instructions

1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Ingredients

• ✓ fajita seasoning
• red bell pepper
• green bell pepper
• onion
• olive oil
• salt
• pepper
• chicken tender
• flour tortilla

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place bell peppers and onion into a large bowl. Drizzle 2 teaspoons olive oil over top and season with salt and pepper. Stir until evenly combined.
3. 3 Place chicken into a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix with your hands until evenly combined.
4. 4 Add chicken to the air fryer basket and cook for 12 minutes, shaking halfway through. Transfer to a plate to let rest.
5. 5 Add vegetable mixture to the air fryer basket and cook for 14 minutes, shaking halfway through.
6. 6 Divide chicken and vegetable mixture among tortillas.

By Soup Loving Nicole

Ingredients

• ✓ fajita seasoning
• chicken breast
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• flour tortilla
• cheddar cheese
• monterey jack cheese
• bacon bit

Instructions

1. 1 Gather ingredients, preheat the broiler, and lightly grease a baking sheet.
2. 2 Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.
5. 5 Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.
6. 6 Fold tortillas in half and place onto a baking sheet.
7. 7 Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.
8. 8 Serve with sides of salsa and sour cream. Enjoy!

By Heather

Ingredients

• ✓ fajita seasoning
• refried bean
• chili powder
• vegetable oil
• shrimp
• green bell pepper
• red bell pepper
• onion
• soy sauce
• lemon pepper
• tostada shell

Instructions

1. 1 Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
2. 2 Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
3. 3 Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

By Ashelena

Ingredients

• ✓ fajita seasoning
• vegetable oil
• chicken breast
• red bell pepper
• green bell pepper
• poblano pepper
• onion
• black bean
• fire roasted diced tomato
• chicken broth
• hot sauce
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8

Ingredients

• ✓ fajita seasoning
• long-grain white rice
• cilantro
• lime
• chicken breast
• bell pepper
• red onion
• olive oil
• salt
• black pepper
• chicken broth
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes.
3. 3 Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined.
4. 4 Place chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl and toss until chicken and vegetables are evenly coated.
5. 5 Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil.
6. 6 Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes.
7. 7 Remove from oven, uncover, and top with desired toppings. Serve with lime wedges. Recipe developed by Liv Dansky

By Keaton Larson

Ingredients

• ✓ fajita seasoning
• butter
• onion
• green bell pepper
• pork
• water
• corn tortilla
• lettuce
• tomato
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
2. 2 Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.

By coopfor3