Best 13 Beef Fajita Pasta Recipes

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Beef fajita pasta is a delectable dish that blends the bold flavors of Mexican cuisine with the comforting appeal of pasta. With tender strips of marinated beef, sautéed bell peppers and onions, and a zesty sauce, this dish offers a fiesta of flavors that is sure to tantalize your taste buds. Whether you prefer a classic recipe or a modern twist, there are endless variations to explore, each promising a unique culinary adventure. In this article, we will guide you through some of the best beef fajita pasta recipes, ensuring that you find the perfect one to satisfy your cravings.

Let's cook with our recipes!

BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
  • Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
  • Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

BEEF FAJITA PASTA



Beef Fajita Pasta image

Provided by admin

Categories     dinner     Main Course

Number Of Ingredients 16

12 oz flank steak (or your choice cut)
1 cup dried pasta (rotini)
1 each bellpepper
1/2 each small red onion
1 small roma tomato
1 cup frozen corn (or canned)
1/2 cup yogurt (or sour cream)
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp dried oregano
1/4 tsp dried cilantro (or 1 tbsp fresh)
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt and pepper
1 tbsp olive oil

Steps:

  • Boil pasta according to package instructions
  • Meanwhile, slice the steak, bell peppers, and red onions into thin strips. Dice the tomato.
  • Mix all spices together in a small bowl
  • Heat oil in a skillet on medium-high heat. Add the steak and sear until golden brown (about 4 to 5 minutes)
  • Season with the spices and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender (about 3 to 4 minutes)
  • Drain the cooked pasta and add it to the skillet. Add the yogurt (or sour cream) and stir until thoroughly mixed.
  • Lastly, add the corn. Season with additional salt and pepper to preferred taste. Eat and enjoy!

SYN FREE ONE POT BEEF FAJITA PASTA



Syn Free One Pot Beef Fajita Pasta image

This recipe is Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa per servingWW Smart Points - 15

Provided by Shevy (Slimming Eats)

Time 30m

Yield 4 servings

Number Of Ingredients 22

45og (1lb) or beef strips, uncooked
350g (12.5oz) of Penne pasta (or other pasta of choice)
2 red onions, sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 cloves of garlic, minced
juice of half a lime
2 tbs of tomato paste
1 tbs of cumin
1 tbs of paprika
1 tsp of of oregano
1/2 tsp of onion powder
1/2 tsp of garlic powder
1/4 tsp of cayenne pepper
1/2 tbs of Sukrin Gold(or use other sweetener of choice)
4.5 cups (1.1 litres) of chicken or vegetable stock
2 tbs of quark
60g (2oz) of cheddar cheese, grated - 2 HEa's
salt and black pepper
spray oil
60g (2oz) of cheddar cheese, grated - 2 HEa's
fresh chopped cilantro (coriander)

Steps:

  • Spray a deep pan over a medium high heat with spray oil
  • Add the beef and brown till golden, remove and set aside
  • Add the onion and a little bit of stock and fry till softened.
  • Add the peppers and garlic
  • Add in the lime juice, tomato paste, cumin, paprika, oregano, onion powder, garlic powder, sukrin and cayenne and mix to coat.
  • Stir in the pasta and stock
  • Bring to a boil and then simmer uncovered until the sauce starts to reduce down and cook the pasta (Approx 10 mins)
  • When the pasta is almost cooked add back in the beef.
  • Stir in the quark and 60g of cheddar and continue stirring until the cheese melts and the sauce becomes lovely and silky and coats the pasta. Season as needed with salt and black pepper.
  • Serve immediately, topping each serving with a little of the additional 60g of cheddar and some chopped cilantro (coriander)

Nutrition Facts : ServingSize 1, Calories 649, Fat 15.1 g, SaturatedFat 7.7 g, Cholesterol 94.3 mg, Sodium 434 mg, Carbohydrate 78.3 g, Fiber 5.5 g, Sugar 1.3 g, Protein 50.2 g

BEEF FAJITAS



Beef Fajitas image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 21

1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

Steps:

  • In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
  • Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • Preheat the grill to high, and preheat the oven to 325 degrees F.
  • Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
  • Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
  • Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
  • Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

BEEF FAJITA STIR-FRY ON PASTA



Beef Fajita Stir-Fry on Pasta image

Ease of Preparation: EasyPrep Time: 20 minutes

Provided by Sandi Richard

Categories     beef,cheese,dinner,Main,pasta,pepper,quick and easy,tomatoes

Yield 4 servings

Number Of Ingredients 17

Water
1 tsp Olive Oil
1 Onion
1 ½ lb(s) (675 gms) Flank Steak
tsp Prepared Garlic (From a jar)
1 Red Pepper
1 Green Pepper (Or Yellow)
1 cup Chunky Salsa
7 oz (½ of a 14 oz Can) Hunts Italian Diced Tomatoes
1 tsp Chipotle Chili Powder
½ tsp Cumin Powder
2 Tbsp Banana Ketchup
4 cup Whole Wheat Penne Pasta
Olive Oil (Optional)
Basil Leaves (Optional)
½ cup Tex-Mex Cheese, Shredded
Cilantro (Optional)

Steps:

  • Take out equipment and ingredients.
  • Bring water for pasta to a boil in a large stove-top pot.
  • Heat oil in a large nonstick fry pan or wok at medium high heat.
  • Sauté onion until translucent.
  • Slice flank into thin strips, across the grain, adding to pan as you cut.
  • Add garlic.
  • Rinse then sliver peppers, adding to pan as you slice.
  • Add salsa, oil and spices to pan and mix.
  • When sauce begins to boil reduce heat to simmer.
  • Meanwhile: Add pasta to boiling water. Set timer for 11 minutes or follow package directions. Stir occasionally.
  • When timer rings, drain and rinse pasta in a colander under hot water.
  • Return pasta to pot, turn off heat, and toss with a little olive oil and basil if you wish.
  • To serve, sprinkle cheese over hot pasta, then spoon sauce onto cheese.
  • Cilantro is optional, you either love it or you don't!! Serve the leftover sauce the next day in a wrap!

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY



One Pot Chicken Fajita Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, onion, salt, pepper, chili powder, cumin, garlic powder, milk, penne pasta, pepper jack cheese

Provided by Tasty

Categories     Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded

Steps:

  • Heat oil in a large pot over high heat
  • Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
  • Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
  • Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
  • Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
  • Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
  • Add the cheese and mix until melted.
  • Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
  • Enjoy!

Nutrition Facts : Calories 1265 calories, Carbohydrate 155 grams, Fat 35 grams, Fiber 8 grams, Protein 78 grams, Sugar 26 grams

EASY SHEET-PAN BEEF FAJITAS



Easy Sheet-Pan Beef Fajitas image

These oven-baked beef fajitas are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

2 cups sliced onion (1/4-inch slices)
1 medium red or yellow bell pepper, cut into 1/4-inch strips
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 lb boneless sirloin steak
8 (6-inch) Old El Paso™ flour tortillas for soft tacos & fajitas (from 8.2-oz package)
Sour cream, Old El Paso™ Thick 'n Chunky salsa, chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
  • Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
  • Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
  • Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

Steps:

  • In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

FAJITA-STYLE PASTA



Fajita-style pasta image

Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner

Provided by Esther Clark

Categories     Dinner

Time 35m

Yield Serves 4-6

Number Of Ingredients 16

2 tbsp olive oil
2 large skinless chicken breasts, cut into strips
1 onion, thinly sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 garlic clove, crushed
1⁄4 tsp chilli powder
1 heaped tsp sweet smoked paprika
1⁄2 tsp dried oregano
1 tsp ground coriander
1⁄2 tsp ground cumin
3 tbsp tomato purée
80ml double cream
350g penne or rigatoni pasta
1⁄2 small bunch of flat-leaf parsley, finely chopped
grated parmesan or cheddar, to serve

Steps:

  • Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
  • Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
  • Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

Nutrition Facts : Calories 410 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium

FAJITA PASTA BAKE RECIPE BY TASTY



Fajita Pasta Bake Recipe by Tasty image

Here's what you need: yellow bell pepper, green bell pepper, red bell pepper, mushroom, medium yellow onion, chili powder, paprika, garlic powder, cumin, salt, pepper, olive oil, penne pasta, sour cream, shredded pepper jack cheese, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 yellow bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 ½ cups mushroom, sliced
1 medium yellow onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
4 cups penne pasta, uncooked
1 ½ cups sour cream
3 cups shredded pepper jack cheese
fresh parsley, chopped. for garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
  • In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
  • Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
  • Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
  • In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
  • Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
  • Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
  • Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
  • Bake for about 15 minutes, until the cheese is golden brown.
  • Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 6 grams, Protein 31 grams, Sugar 9 grams

BEEF FAJITAS



Beef Fajitas image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

6 ounces flank steak
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers (4 cups)
1 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground black pepper
4 whole wheat no-fat tortillas, if available, or white-flour tortillas
1/2 small avocado to yield 4 small slices
1/2 cup nonfat yogurt
Salsa (see recipe)

Steps:

  • Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
  • Chop whole onion and add to beef, cooking until onion softens.
  • Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
  • Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
  • Chop avocado.
  • To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 13 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 20 grams

SHEET PAN BEEF FAJITAS



Sheet Pan Beef Fajitas image

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

Provided by NicoleMcmom

Time 40m

Yield 6

Number Of Ingredients 11

2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
  • Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
  • Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
  • Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
  • Transfer steak to a cutting board and rest, 5 to 10 minutes.
  • Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g

STEAK FAJITA PASTA



Steak Fajita Pasta image

"This steak and pasta dish combines flavors my family loves with the convenience I love," says Veronica Callaghan of Glastonbury, Connecticut. "Adding fresh ingredients to a packaged mix results on great homemade taste."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound beef flank steak or beef top sirloin steak
1 small onion, thinly sliced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1-1/3 cups water
1/4 teaspoon hot pepper sauce
1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
2/3 cup half-and-half cream

Steps:

  • Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet. Return to a boil. , Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta.

Nutrition Facts : Calories 437 calories, Fat 20g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 868mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.

Tips:

  • For the best flavor, use a well-marinated steak. You can marinate the steak overnight or for at least 30 minutes.
  • If you don't have time to marinate the steak, you can use a fajita seasoning packet. Just follow the directions on the packet.
  • To make the fajita pasta more flavorful, use a variety of vegetables. Some good options include bell peppers, onions, mushrooms, and zucchini.
  • Cook the steak and vegetables over high heat so that they get a nice sear. This will help them retain their flavor.
  • Don't overcook the pasta. It should be cooked al dente, which means it should be tender but still have a slight bite to it.
  • Serve the fajita pasta with your favorite toppings, such as salsa, guacamole, sour cream, and shredded cheese.

Conclusion:

Beef fajita pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover steak. With a few simple ingredients and a little bit of time, you can have a tasty and satisfying meal that the whole family will enjoy.

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