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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.
cooking.nytimes.com
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Onions, bell peppers and jalapenos are heated in a skillet. Black beans come next and then cubes of cream cheese and a bit of cilantro. Scoop this wonderful concoction into a warm tortillas and try and eat just one.
www.delish.com
These goody filled packets also go nicely with sour cream and salsa.
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A new kind of steak burrito.
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Swapping out a tortilla for a bun in these sloppy Joes is pure genius.
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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A flour tortilla is filled with sweet, spicy chicken simmered in salsa, and rolled with a cucumber, honey, and pepper mayonnaise.
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.
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This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!