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We love Mexican food, and I probably make it at least twice a month. It’s a great meal to plan when our entire family has gathered at our house as the options are many and the ingredients go a long way to serve many people. Beef and Chicken Fajitas is one of those favorite recipes that everyone enjoys!
(Post modified on 5/2/23.)
My husband’s brother Jeff first made fajitas for us many years ago, convincing my husband that this was his favorite Mexican dinner. His brother cooks his meat and vegetables outside using a large metal disc over a propane fire. It’s definitely a guy-thing, and pretty impressive.
This recipe is made on the stove in the comfort of your kitchen. It’s a girl-thing. Pair fajitas with Refried Black Beans, Restaurant-Style Mexican Rice, and some Queso Dip with tortilla chips and everyone will get their fill and be quite content.
Of course, you could buy your own fajita spice mix, but making it homemade is so quick and easy. And delicious. Why not do it yourself and save a little money? The ingredients needed are simple and will probably be in everyone’s pantry.
More Mexican Dinner Ideas
- Ground Beef and Bean Enchiladas
- Fish Tacos with Lime Crema
- Ground Beef Taco Meat
- Mexican Fried Ice Cream
Ingredients for Beef and Chicken Fajitas
(See the full recipe at the bottom of this post.)
- olive oil
- round steak (or venison)
- skinless, boneless chicken breasts or thighs
- Spice Mix (see recipe below)
- bell peppers (orange, red, yellow, and green)
- sweet onion
- freshly squeezed lime juice
- fajita-size flour tortillas
- Toppings: guacamole, salsa, hot sauce, sour cream (optional)
Spice Mix
- cornstarch
- chili powder
- ground cumin
- seasoned salt
- smoked paprika
- granulated sugar
- onion powder
- garlic powder
- cayenne pepper
- freshly ground black pepper
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Using a sharp knife and cutting board, slice the round steak (or venison) into thin bite-size strips. Slice the chicken into bite-size pieces or strips. Place in a bowl(s) until ready to use. (Either one large bowl for both meats, or in separate bowls.)
It’s a good practice to use separate cutting boards for your meats and vegetables or fruits. I use a colored plastic board when cutting meats, and a wooden cutting board for everything else. It helps to ensure that you won’t run into any bacterial problems from the meat.
Using a second cutting board, slice the bell peppers into small strips. Do the same with the onion or coarsely chop, whichever you prefer. Set aside until ready to use.
I like to use a variety of bell peppers to give the fajitas more color. Plus, each of the peppers offer a level of differing sweetness and flavors. But use what you have. It will be great.
Prepare the Tortillas
Sometimes, I like to char the floured tortillas, which gives them a nice color and taste. To do this, place one flour tortilla on each of your range burners (on lowest setting) and cook for 30-45 seconds. Using a pair of long-handled tongs, turn the tortillas to the other side and cook for another 30-40 seconds. When done, place tortillas on a large piece of aluminum foil and wrap to seal. Keep warm in the oven while you make the fajitas.
As an alternative you may warm flour tortillas in a 350 degree oven. I like to wrap the tortillas in aluminum foil to keep them soft and tender. Allow to warm for 8-10 minutes. Or you could use a tortilla warmer if you have one.
Mix Together the Spices
In a small bowl, combine the cornstarch, chili powder, ground cumin, seasoned salt, smoked paprika, granulated sugar, onion powder, garlic powder, cayenne pepper, and freshly ground black pepper. Whisk together to mix well. Set aside until ready to use.
You may place any extra spice mixture in a clean spice container for use later. I used 4 tablespoons for this recipe, but you might try 3 to begin with and then add more later, if desired, after tasting.
Prepare the Meat
Sprinkle the spice mix over the prepared beef and chicken. Stir to mix well. Allow the meat and spices to set for 5-10 minutes to meld the flavors.
I’ve added the spice mix to both chicken and beef to keep them separate, but you may also mix the meats together.
Heat a large skillet with olive oil on medium high heat. Add the prepared strips of beef and chicken to the skillet and cook until browned. Stir often until browned on all sides, approximately 8-12 minutes.
Place meat in a clean bowl or on a plate. Cover to keep warm.
Cook the Vegetables
Place the prepared bell peppers and onion in the same skillet, adding more olive oil if necessary. Saute until lightly golden and tender, approximately 4-7 minutes.
Add the prepared beef and chicken to the pepper mixture, stirring to combine.
If you opt to keep the beef and chicken separate, simply add half of the beef to half of the vegetables, and half of the chicken to the remaining vegetables. To make this easier, I used a big skillet.
Allow to simmer for another 6-8 minutes, for the spices to meld together with the vegetables.
Squeeze lime juice over the meat just before assembling or serving the fajitas.
I like to serve the meat in a casserole dish so everyone can make assemble their own fajitas.
Assemble the Fajitas
To assemble, place beef and chicken mixture on a warmed tortilla. Top with shredded cheese, guacamole dip, salsa, and sour cream as desired.
This recipe will serve 8 people. Serve with Restaurant-Style Mexican Rice.
See more Mexican Dinner Recipes Here. Browse Main Dishes Here.
Beef and Chicken Fajitas
Ingredients
- 4 tablespoons Extra Virgin olive oil
- 1.5 pounds round steak or venison
- 1.5 pound chicken breast or thighs skinless, boneless
- 3-4 tablespoons Spice Mix (see recipe below)
- 4 large bell peppers orange, red, yellow, and green
- 1 large sweet onion
- 3 tablespoons freshly squeezed lime juice
- 2 packages fajita-size flour tortillas
Toppings:
- guacamole, salsa, hot sauce, sour cream (optional)
Spice Mix:
- 2 tablespoons cornstarch
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons seasoned salt
- 2 teaspoons smoked paprika or plain paprika
- 2 teaspoons granulated sugar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a sharp knife and cutting board, slice the round steak (or venison) into thin bite-size strips. Slice the chicken into bite-size pieces or strips. Place in a bowl(s) until ready to use. (Either one large bowl for both meats, or in separate bowls.)
- Using a second cutting board, slice the bell peppers into small strips. Do the same with the onion or coarsely chop, whichever you prefer. Set aside until ready to use.
Mix Together the Spices
- In a small bowl, combine the cornstarch, chili powder, ground cumin, seasoned salt, smoked paprika, granulated sugar, onion powder, garlic powder, and cayenne pepper. Whisk together to mix well. Set aside until ready to use.
Prepare the Flour Tortillas
- Sometimes, I like to char the floured tortillas, which gives them a nice color and taste. To do this, place one flour tortilla on each burner (on lowest setting) and cook for 30-45 seconds. Using a pair of long-handled tongs, turn the tortillas to the other side and cook for another 30-40 seconds. When done, place tortillas on a large piece of aluminum foil and wrap to seal. Repeat until you have the desired amount of tortillas charred. Keep warm in the oven while you make the fajitas.As an alternative you may warm flour tortillas in a 350 degree oven. I like to wrap the tortillas in aluminum foil to keep them soft and tender. Allow to warm for 8-10 minutes.
Cook the Meat
- Sprinkle the spice mix over the prepared beef and chicken. Stir to mix well. Allow the meat and spices to set for 5-10 minutes for the flavors to come together.
- Heat a large skillet with olive oil on medium high heat. Add the prepared strips of beef and chicken to the skillet and cook until browned. Stir often to brown on all sides, approximately 8-12 minutes.
- Place meat in a clean bowl or on a plate. Cover to keep warm.
Saute the Vegetables
- Place the prepared bell peppers and onion in the same skillet, adding more olive oil if necessary. Saute until lightly golden and tender, approximately 4-7 minutes.
- Add the prepared beef and chicken to the pepper mixture, stirring to combine.
- Allow to simmer for another 6-8 minutes, for the spices to meld together with the vegetables.
- Squeeze lime juice over the meat just before serving.
Assemble the Fajitas
- While the meat mixture finishes cooking, warm flour tortillas in a 350 degree oven. I like to wrap the tortillas in aluminum foil to keep them soft and tender. Allow to warm for 8-10 minutes.
- To assemble, place beef and chicken mixture on a warmed tortilla. Top with guacamole dip, salsa, and sour cream as desired.
- This recipe will serve 6-8 people.
