Tasty Food in Foil #2. . . Foiled Fajitas

I’ve told you how I made Barefoot’s Foiled Pot Roast. This is another way to use that meat.

Again, it’s still pretty much the same thing:

Fat, Meat, Seasoning, Veggies, Liquid

Barefoot’s Foiled Fajitas

Preheat oven to 400^o.

Lay out your foil (heavy duty) on a smooth surface.

FAT: Pam & EVOO

Spray with Pam and drizzle a little olive oil

MEAT: Sirloin

Center a layer of thinly sliced strips of sirloin. (Partially frozen meat is easier to slice.) I added the peppers this time, but the order is not super important, just get all of the ingredients on the foil.

VEGGIE: Onions & Red Peppers, etc.

Top with strips of red peppers and onions, 2 minced garlic cloves, sliced jalapenos– or left out, it’s all to taste.

SEASONING:  Fajita Seasoning packet, cilantro, red pepper flakes, etc.

Sprinkle with salt, pepper, red pepper flakes, chopped cilantro, and 1 teaspoon Fajita Seasoning.

LIQUID:   Wine

Add a 1 tablespoon Cabernet.

Now, close it up. Fold up the long ends and roll to seal. Press down and roll sides toward ingredients to seal. You should have a nice little packet.

Place on cookie sheet and bake 40-60 minutes. Check at 30 minutes.

Wrap in soft tacos and enjoy!

One caveat. This is good. But . . .  is it better than grilling steaks, slicing them into fajita strips? Or getting fajitas at the Happy Mexican restaurant? No. That’s hard to beat.

But . . .  if you’re hungry, short on time, and want fajitas. Putting this together, getting something else done while it cooks, and then having supper ready with minimal fuss  . . .  these are great! While I used fresh ingredients (Which is why you don’t see any green pepper, but red. I didn’t have any more green on hand.), you can buy frozen pepper strips, onion, and fajita meat. Easy. And delicious.

Until next time. Be sweet.