A Mexican to blow the cobwebs
away on cold carping evenings!
Ingredients
Required:
2 tbsp olive oil
2 onions, sliced
3 Mixed Peppers, sliced
1kg/2¼lb lean minced beef
1 x 400g can chopped tomatoes
A pot of dried chilli flakes
2 X Old El Paso Fajita Dinner Kits
1 x Jar of Discovery Jalapeno Peppers
1 pot of sour cream
1 x Miniature bottle of Tequila
Utensils Required: 1 x Large Saucepan or Wok
Chopping board and knife
1 x Frying Pan
Single Coleman stove
Large wooden spoon (or similar)
Cooking Directions
Heat the oil in a large saucepan and fry the onion
and sliced peppers until softened. Tip the onions and peppers
out onto a plate.
Add the mince to the empty pan, cooking quickly until browned
and breaking down any chunks of meat with a wooden spoon. Once
cooked, add one of the Fajita seasoning sachets to the cooked
meat.
Stir in the can of tomatoes, taste and add the dried chilli
flakes to taste (the more the better!).
Add the cooked onions and peppers, then add the second sachet
of Fajita seasoning from the Fajita kit. Also stir in the two
salsa packs from the Fajita kits.
Warm the whole lot through, whilst warming the Fajitas in the
dry frying pan.
Serve in the fajita as illustrated below, adding the awesome
Discovery Jalapeno Peppers, and spooning in lashes of soured
cream.
Serve with a mouthful of the Tequila for all those eating!
Heat the oil in a large saucepan and fry the onion
and sliced peppers until softened. Tip the onions and peppers
out onto a plate.