Beef Fajitas

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Ingredients:

6 pounds boneless top sirloin steaks
½ cup lime juice
½ cup soy sauce
½ cup vegetable oil
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons chili powder
1 teaspoon black pepper
8 teaspoons minced garlic (about 24 cloves)
4 large onions, cut into strips
4 large green bell peppers, cut into strips
4 cups shredded Cheddar cheese (about 1 pound)
40 flour tortillas

Supplies:

4 two-gallon freezer bags. Labeled
8 one-gallon freezer bags
8 one-quart freezer bags

On hand for each entrée:

2 teaspoons vegetable oil
Sour cream, salsa, guacamole, or other fajita toppings

Directions:

1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among four 1-gallon bags.

2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. Divide the marinade evenly over the beef.  

3. Into each bag of beef strips measure 2 teaspoons garlic. Seal.

4. Divide onion and green pepper strips evenly among four 1-quart bags. Seal.

5. Measure 1 cup cheese into each of the remaining 1-quart bags. Seal

6. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.

7. Into each of the 2-gallon bags, place a bag of beef in marinade, a bag of onions and peppers, a bag of cheese, and a bag of tortillas.

8. Seal and freeze.

To Serve:

1. Completely thaw one entrée in the refrigerator

2. Heat oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef. Stir-fry beef until well browned, about 10 minutes. Remove pan from heat and return vegetables, stirring to combine. Serve with tortillas and cheese. Add fajita toppings as desired.

Yield: 4 entrees, 4 servings each
Freeze up to: 4 months
 

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Easy Enchiladas

Mexican Chicken Casserole



 

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