Lawry's Fajitas Seasoning 8.9oz 252g

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Fajitas by Skillet Directions - Makes 11 pounds (48 1/2 cup servings)

• 1/2 cup Canola Oil
• 3 Pounds Sliced Onions
• 2 1/2 Pounds Sliced Green and/or Red Bell Peppers (or 6 Pounds Chicken, Turkey or Pork)
  
• 7 Pounds Sliced Steak (Round, Sirloin or Flank)
• 1 Package Lawry's Fajitas Seasoning Mix
• 2 1/2 Pounds Tomato Wedges (Optional)

1. In a large skillet, heat canola oil. Add onions and peppers, saute until tender. Remove from skillet and set aside.
2. Sear meat, then cook thoroughly. Drain and reserve juices. Leave meat in skillet.
   
3. Combine juices with water to measure 2 cups; add to skillet.
4. Add 1 package Lawry's Fajitas Seasoning Mix, blend well, and bring to a boil.
   
5. Reduce heat and simmer for 3 to 5 minutes, stirring occasionally.
6. Return sauteed onions and peppers to skillet. If desired, add optional tomato wedges. Heat through.
   
7. Serve with warm tortillas, salsa, sour cream and guacamole.

Marinated Fajitas Recipe - Makes 11 pounds (48 1/2 cup servings)

• 1 Package Lawry's Fajitas Seasoning Mix
• 3/4 Gallon Water
• 7 Pounds whole steak or 6 pounds boneless chicken breasts.

1. Prepare marinade by mixing water and seasoning. Blend well.
   
2. Reserve 1/2 of marinade in a clean container and refrigerate.
3. Place meat in a large glass or plastic bowl. Pour remaining half of Fajitas Marinade over top and toss to coat well. Cover and refrigerate overnight.

• 1/2 cup Canola Oil
• 3 Pounds Sliced Onions
• 2 1/2 Pounds Sliced Green and/or Red Bell Peppers (or 6 Pounds Chicken, Turkey or Pork)
  
• 7 Pounds Sliced Steak (Round, Sirloin or Flank)
• 2 1/2 Pounds Tomato Wedges (Optional)

1. Remove meat from marinade and discard remaining marinade. Cut meat into 3/8"-1/2" x 1 1/4"-1 1/2" strips.
2. In a large skillet, heat canola oil. Add onions and peppers, sautee until tender. Remove from skillet and set aside.
3. Sear meat, then cook thoroughly. Drain juices. Leave meat in skillet.
   
4. Add reserved Fajitas Marinade . Reduce heat and simmer for 3 to 5 minutes, stirring occasionally.
5. Return sauteed onions and peppers to skillet. If desired, add optional tomato wedges. Heat through. 
6. Serve with warm tortillas, salsa, sour cream and guacamole.

Family Size Recipe Adjustments for Lawry's Fajita Seasoning

• 1/4 cup (3 tbsp) Fajitas Seasoning
• 1 tbsp canola oil
• 1 pound beef steak or boneless chicken breasts (or thighs)
• 1 1/2 cups water (Marinade Method)
• 1/2 cup juices and water (Skillet Method)
• 1/2 cup sliced onions
• 1/2 cup sliced bell peppers
• 1/2 cup tomato wedges (optional)
• Add more water 1 tbsp at a time if needed to keep juicy

Ground Meat Fajitas