Dark Chocolate Brownie Mix
Ground Beef Veg Sub: French Green Lentils
Terra Greens Produce - Manhattan
Amaltheia - Belgrade
Chance Farm - Four Corners
Root Cellar Foods - Belgrade
Gluten-Free Prairie - Manhattan
Ranch Wives Beef Co. - Three Forks Veg Sub: Timeless Natural Food - Conrad
Ground Beef Fajitas
What you'll need:
6" or 8" tortillas, flour or corn
1 package Fajita Mix veggies
1 lb ground beef, if using
1/4 C liquid (water, broth, beer, or salsa all work!)
1 lime, halved
1 Tbs vegetable or olive oil
1 Tbs chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt, or more to taste
1/4 tsp ground black pepper
- Combine everything in a small bowl or tupperware. Mix well.
First, mix veggies with 1/2 the fajita seasoning, 1 Tbs oil, and a good squeeze of lime juice (up to half the lime). Let marinate while cooking the beef. Heat a large skillet over medium-high heat. Brown the beef, breaking it up as it cooks. Drain fat if needed. Add remaining fajita seasoning and liquid, stir, and cook another 3-5 minutes until liquid is mostly gone. Transfer cooked beef to a plate or bowl and cover to keep warm. If you want, squeeze a little lime juice over the top. Return pan to med-high heat, add veggies with their marinade and cook until softened, 5-7 minutes. Add beef back to the pan if it needs reheating.
For vegetarian fajitas, you can add more veggies like mushrooms and zucchini and use all the seasoning. Or, use 1 C dry lentils, cook according to package, then saute with 1 Tbs oil, 1/2 the fajita seasoning and 1/4 C liquid. Cook down for a few minutes to desired consistency.
Store-bought tortillas are best when heated. Warm them one at a time in a dry, hot cast iron pan or over a flame to get a little browning, then wrap in a clean, damp dish towel to keep warm. Alternatively, wrap a stack of tortillas in a clean, damp dish towel and microwave for 2- 3 minutes, or heat in a warm oven.
Serve fajitas with toppings of your choice:
Shredded cheddar or jack cheese, or crumbled queso fresco
Guacamole or sliced avocado
Cherry tomato salsa (see below)
Sour cream or plain yogurt
Squeeze of lime
Cherry Tomato Salsa
1 Pint Cherry Tomatoes
1/4 C red onion
1/4 C cilantro
1/2 a jalapeno or other hot pepper (remove inner ribs for less heat)
1-2 cloves garlic
2-3 tsp lime juice
1/4 tsp kosher or sea salt
pinch of black pepper
Salsa by hand: Dice tomatoes and onions, mince jalapeno and garlic, and rough chop cilantro (including stems). Combine everything in a bowl and let sit for 10-15 minutes. Taste and adjust seasoning as needed.
Salsa by food processor: With the metal blade attachment, process garlic and jalapeno until finely chopped. Add onion and cilantro and pulse ~8 times to chop. Scrape down bowl. Add tomatoes and seasoning and pulse another 8-10 times, or until desired consistency. Transfer to a bowl and stir in lime juice. Let sit for 10-15 minutes, then taste and adjust seasoning as needed.
If salsa is too watery after adding the tomatoes, strain it first in a fine mesh strainer then add lime juice. You can reserve the juices for something else, like fajitas!