Instructions
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Add the ground beef to the skillet and break it apart using a spatula. Add the seasonings. Cook the beef until it’s no longer pink, This typically takes around 5-7 minutes. I like to leave the beef alone for a few minutes on the hot skillet to let it get a little crisp. Add the tomato paste, stir in well. Take off the heat, add in salsa. Mix well and put meat in a large bowl off to the side.
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In the same skillet, place it back on medium/high heat. Add 1 tsp oil. Add sliced bell peppers and onions and jalapeños. Leave the veggies alone for 4 minutes on high heat. This should give them a good char.
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Add in the minced garlic. Give it a good mix and let the peppers and onions continue to cook unbothered for another 3-4 minutes.
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Add the ground beef back to the skillet with the peppers, mix well and bring the beef to heat, about 1-2 minutes. Turn off the stovetop and add any toppings of choice onto the fajita mix for garnish. *or you can serve it as is and keep toppings on the sides and build them as you go, either way works!
Notes
* ground venison, turkey or chicken will also work.
*you can also use a premixed fajita seasonings if you’d like to make it easier.
*serve over romaine lettuce or in lettuce wraps for low carb options.
Store leftovers in an air tight container for up to 5 days in the refrigerator or you can also store in an airtight ziplock in the freezer for up to two months.
