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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
freeze it |
1 pound flank steak, thinly sliced against the grain |
1 onion, thinly sliced |
2 red bell peppers, seeded and thinly sliced |
1 jalapeño, seeded (if desired) and thinly sliced |
1 teaspoon chili powder |
1 teaspoon hot sauce |
kosher salt |
4 1-quart resealable plastic freezer bags |
cook it |
4 bags frozen fajita mixture |
4 teaspoons olive oil |
8 8-inch flour tortillas, warmed |
store-bought refrigerated fresh salsa (optional) |
sour cream (optional) |
Directions:
1. Freeze It:In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.Cook It:In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.Serve with the tortillas and the salsa and sour cream, if desired.
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