Tex-Mex beef fajitas bowls

Name: Tex-Mex beef fajitas bowls
Cook time: 20 min
Yield: 1
Cuisine: Texas, USA

with tomato rice and jalapeno ranch dressing

Ready in around 20 mins

RECIPE FACT:

Tip: For tender beef, sear the beef strips in batches and don’t overcrowd the pan. This stops the meat from stewing and becoming tough.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE VEGETABLES:

Slice the roasted capsicum into ½ cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the capsicum and corn, season with salt and cook for 3-4 mins stirring occasionally to create a char. Remove from the pan into a salad bowl and allow to cool.
2. TO PREPARE THE TOMATO RICE:

Open the bag of steamed white and wild rice squeezing on the bag gently to break up any large clumps. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the rice and the tomato seasoning to the pan with 1-2 tbsps of water, stir and cook for 2-3 mins or until the water is absorbed. Remove from the pan into a serving dish and cover to keep warm.
3. TO COOK THE TEX MEX BEEF:

Wipe out the pan, place back over a high heat with a drizzle of oil. Once hot add the fajita seasoned beef strips to the pan in batches (see tip), season with salt and pepper and sear for 30-60 secs – don’t cook any longer as this will make them tough.
4. TO FINISH THE JALAPENO RANCH SLAW:

Add the coleslaw mix to the salad bowl with the corn. Add half the jalapeno ranch dressing, season with salt and toss to combine.
TO SERVE:

Spoon tomato rice into a bowl and top with Tex-Mex beef and any pan juices. Serve jalapeno ranch slaw on the side. Dollop with remaining ranch dressing and sprinkle over spiced seeds.