from: Anna McElligott
This recipe is found on the back of the Taco Bell Fajita Seasoning Mix packets. I make it with beef and have learned that you can get a cheaper cut of beef if you make it in the crock pot. If you want your peppers crispier, then add them to the crock pot an hour before you're ready to eat. When I make this, I usually double or triple the recipe and freeze what we don't eat, since I'm going through the trouble. Here is the non-crock pot version.
1 lb. boneless skinless chicken breasts OR boneless beef sirloin steak, cut into thin strips
2 Tbsp. oil
1 medium green pepper (I use red peppers also) cut into strips
1 medium onion, sliced
Tortillas of choice
Taco Bell Home Originals Thick N Chunky Salsa
Cook and stir chicken or beef in hot oil in large skillet on medium-high heat 5 minutes. (If using crock pot, there is no need to cook the chicken or beef beforehand; just through all the ingredients into crockpot and let it cook at least 6 hours. I usually get it set up in the morning, and by dinnertime it's ready). Add seasoning Mix, green pepper (red pepper also if you like) and onion; stir in 1/3 cup water. Cook and stir 5 minutes or until chicken or beef is cooked through and vegetables are crisp-tender.
Place tortillas on microwaveable plate; cover with plastic wrap. Microwave on high 2 minute.
Spoon chicken or beef mixture evenly onto tortillas. Top with salsa, if desired. Roll up.
Makes 5 servings, 2 fajitas each.