Item: Dinner Kit - No-Fuss Fajita
Size: 14.67 oz
Brand: Old El Paso
Directions: Make 10 Fajitas in 3 Easy Steps! Directions using nonstick skillet (If using skillet
without nonstick finish, you will also need 2 tablespoons margarine or butter. See
side panel for directions): 1 lb Boneless, skinless chicken breasts (about 4) (Cook
times are based on the use of thawed meat) or boneless beef steak (Cook times are
based on the use of thawed meat); 2 Tablespoons Vegetable Oil, 1 Bell Pepper and
1 Small Onion, Thinly Sliced = 10 Yummy Fajitas! 1. Cook Filling: Cut meat into thin
strips (2 x 1/2 inch). Heat oil in 12- or 10-inch nonstick skillet over medium-high
heat. Cook meat in hot oil, stirring occasionally, until no longer pink in center.
Stir in Fajita Seasoning, bell pepper and onion. Cook uncovered 3 to 5 minutes, stirring
frequently until vegetables are crisp-tender. 2. Warm Tortillas: To Warm Tortillas
in Microwave: Remove tortillas from package; place stack on microwavable plate. Cover
with plastic wrap and microwave on High 45 seconds to 1 minute or until warm. To
Warm Tortillas in Conventional Oven: Heat oven to 325 degrees F. Remove tortillas
from package; wrap stack in foil. Bake 7 minutes. 3. Serve: Spoon meat mixture onto
tortillas. Top with Salsa. Roll up to serve. Refrigerate leftovers. To Make Fajitas
in Oven: 1. Bake Filling: Heat oven to 450 degrees F. Line 13 x 9-inch rectangular
pan with foil. Cut meat into thin strips (2 x 1/2 inch). Stir meat, Fajita Seasoning,
bell pepper and onion in medium bowl until well mixed. Arrange mixture in single
layer in pan. Cover tightly with foil and bake 25 to 28 minutes or until meat is
no longer pink in center and vegetables are crisp-tender. Carefully uncover - Hot
steam will escape. 2. Warm Tortillas and Serve: Remove tortillas from package; wrap
stack in foil. Bake 5 minutes. Refrigerate leftovers. Directions Using Skillet without
Nonstick Finish: Cut meat into thin strips (2 x 1/2 inch). Melt 2 tablespoons margarine
or butter in 12- or 10-inch skillet over Medium-High heat. Cook meat in margarine
2 to 4 minutes, stirring frequently, until outsides are no longer pink. Stir in bell
pepper and onion. Cook 1 to 2 minutes, stirring frequently, until vegetables are
crisp-tender and meat is no longer pink in center. Add 2 tablespoons vegetable oil;
sprinkle with Fajita Seasoning. Continue cooking 1 minute, stirring constantly to
avoid scorching. Continue as directed in steps 2 and 3 on back panel. Refrigerate
Ingredients: Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Water, partially Hydrogenated Vegetable Oil (Soybean, Cottonseed)
with Mono - and Diglycerides, Glycerin, Corn Syrup Solids, Baking Powder (Baking
Soda, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate),
Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Monoglycerides, Fumaric
Acid, L-Cysteine Hydrochloride. Salsa: Tomato Puree (Water, Tomato Paste), Tomatoes,
Onions, Jalapeno Peppers, Salt, Lemon Juice, Distilled Vinegar, Sugar, Cilantro,
Garlic Powder, Onion Powder, Calcium Chloride, Citric Acid, Spice, Natural Flavor.
Fajita Seasoning Mix: corn Starch, Maltodextrin, Hydrolyzed Corn and Soy Protein,
Sugar, Salt, Spice, Chili Pepper, Onion Powder, Garlic Powder, Citric Acid, Artificial
Color, Silicon Dioxide (Anticaking Agent), Partially Hydrogenated Soybean Oil, Natural
Smoke Flavor, Sulfiting Agents, Ethoxyquin (Preservative).
UPC 12: 046000813714
Number of scans:
Last modified: Tuesday, 07-Sep-2010 11:41 PM ET
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