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Beef, Chicken and Veggie Fajita Mix

Beef, Chicken and Veggie Fajita Mix

2 lbs. beef strips (like flank or other thin cuts), seasoned
2 lbs. chicken boneless strips, seasoned
Salt, black pepper, paprika
Soy sauce
Lime slices
1 (16-oz.) Vidalia Brand Creamy Vidalia Sweet Onion Dressing
1 of each color bell pepper (red, orange, yellow, green), cut into strips
1 red onion, sliced
1 (12-oz.) pkg. baby green beans
Italian dressing
Tortilla wraps
Shredded lettuce, sour cream, sliced avocado, salsa, jalapenos, etc. garnish

  1. Season the beef and chicken with salt, black pepper and paprika.
  2. Place in a grill basket and top with lime slices.
  3. Drizzle the Vidalia dressing over the strips. Put on top grill of basket and set aside.
  4. In another grill basket, combine the bell peppers, onions, and green beans.
  5. Season with salt, pepper, soy sauce and Italian dressing. Mix well.
  6. Grill the strips and veggies until cooked.
  7. Place on platter and set garnishes on side to fix the wraps.
    *A great side is the Spicy Spanish Rice, Beans and Corn Medley.
    1 (10-oz.) pkg. yellow rice (cook according to directions on box)
    1 (7.6-oz.) pkg. Old El Paso Cheesy Mexican Rice (cook according to directions on box)
    1 (15.25-oz.) can white corn, drained
    1 (15-oz.) can black beans, rinsed and drained
    1 c. fresh pico de gallo
    1-2 fresh jalapenos, seeded and minced
  8. Drain corn and beans and set aside.
  9. Cook both packages of rice according to directions given.
  10. Mix the cooked rice, beans, corn, pico and jalapenos.
  11. Taste for seasoning.
  12. Place in baking dish.
  13. Sprinkle with paprika. Serve immediately while hot or cover with foil and warm in oven if used later.
    ****Leftovers are great to stuff peppers, mushrooms or make wraps. You can also add cooked meat, chicken or seafood to the mix.
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