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Coat a roasting pan or sheet pan with olive oil. Place half of the mixed vegetables in the pan, spreading them out evenly. Sprinkle half of the garlic over the layer and season with 1/2 teaspoon ...
Flip the vegetables once or twice: Allow the vegetables to remain undisturbed on the sheet pan for the first half of the roasting time. This way, they can start to brown and caramelize. This way ...
While vegetables roast, in the same bowl, combine remaining 1 tbsp oil, remaining minced garlic clove, oregano, crushed red pepper and lemon zest and juice. Add shrimp and toss to coat. Season ...
Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute. Serve the beef and vegetables in warm tortillas with salsa, sour cream and cilantro.
2 tbsp vegetable oil; 4 skinless, boneless chicken breast half or 1 beef sirloin steak (about 1 pound), cut into strips; 1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa.
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.