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Nutrition Facts
Serving Size 383 g
(Approx. 4 Servings)
Amount Per Serving
Calories 580 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1770 mg 74%
Total Carbohydrate 35 g 12%
Dietary Fiber 4 g 16%
Sugars 10 g
Protein 46 g
Vitamin A 25% • Iron 20%
Vitamin C 90% • Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fajitas With Skirt Steak, Onions & Peppers

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Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb skirt steak, sliced thin
2 Tbsp H-E-B Texas Originals Beef Fajita Spice Blend, divided
2 Tbsp garlic, chopped
2 Tbsp canola oil, divided
1 Tsp ground cumin
1 Tsp chili powder
1 white onion, chopped
2 green bell peppers, chopped
8 H-E-B Corn Tortillas
2 cup(s) H-E-B 2% Shredded Cheddar Cheese
1 cup(s) H-E-B Light Sour Cream
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Instructions

1
Heat a large sauté pan on medium-high.
2
Rub skirt steak with 1 tablespoon fajita rub and garlic.
3
Add 1 tablespoon canola oil and seasoned steak to hot pan.
4
Cook for 7 minutes, transfer steak and set aside.
5
In the same pan, add remaining fajita rub, cumin, chili powder, onions, peppers, and remaining oil, sauté 5 minutes.
6
Return steak to pan, and sauté an additional 2 minutes.
7
Serve with warm tortillas, and top with cheese and sour cream.

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