GROUND BEEF FAJITAS RECIPE RECIPES

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AIR-FRYER GROUND BEEF WELLINGTON RECIPE: HOW TO MAKE IT



Air-Fryer Ground Beef Wellington Recipe: How to Make It image

Trying new recipes—like this air-fryer Wellington—is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness. —Julie Frankamp, Nicollet, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 12

1 tablespoon butter
1/2 cup chopped fresh mushrooms
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
1 large egg, lightly beaten, optional
1 teaspoon dried parsley flakes

Steps:

  • Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg., Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Nutrition Facts : Calories 585 calories, FatContent 38g fat (14g saturated fat), CholesterolContent 208mg cholesterol, SodiumContent 865mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 29g protein.

CHICKEN AND BEEF FAJITAS RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken and Beef Fajitas Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 5 hours 10 minutes

Cook Time 50 minutes

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder 
3 tablespoons Worcestershire sauce 
1 tablespoon ground cumin 
1/2 teaspoon red pepper flakes 
3 cloves garlic, minced 
Juice of 3 limes 
1 tablespoon sugar 
1 teaspoon salt 
1/2 teaspoon black pepper 
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak 
5 plum (Roma) tomatoes
3 jalapeno peppers 
1/2 large (or 1 small) onion 
1 bunch fresh cilantro 
1/2 lime 
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips 
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips 
1 red bell pepper, seeded and sliced into strips 
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips 
2 tablespoons olive oil 
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream 
5 limes, sliced into wedges 
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes. 
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef. 
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

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