Yesterday morning, I got the text I love from Paul.
“Hey, I’ll take care of dinner tonight.”
Now in all fairness, he does that quite frequently, but it was especially wonderful yesterday as I was trying to shake a two-day migraine and wrangle soccer games, regular weekend tasks and the flurry of things to keep up with at the end of the school year.
I love it when Paul cooks because, very often, he makes something I’ve never had before.
Last night was no exception.
He brought Texas Meat Packers Seasoned Beef for Fajitas. I’d never seen this product before, but it’s not the last time I will buy it, I assure you.
The Texas Meat Packers website describes this melt-in-your mouth beef as, “Texas Style Fajitas brings a slow-cooked smoky edge of hardwood mesquite flavoring to a TexMex Classic! Our approach accentuates flavors and aromas of old-world peppers and spices, and that sneaky lingering heat you get from Hatch green chilies.”
The fajita beef was fork-tender and delicious grilled. Texas Meat Packers also makes chicken fajitas and will offer pork soon.
We didn’t make fajitas with it, but here’s what we did do!
Texas Meat Packers Seasoned Steaks
2 pkgs Texas Meat Packers Seasoned Beef for Fajitas
1 cup sharp cheddar cheese, grated
Pico de Gallo:
1 pint cherry tomatoes, halved
4 green onions (white and green parts), diced
1 jalapeño, diced
Juice from 2 large limes
Salt and pepper, to taste
Prepare pico de gallo, and place in refrigerator to let flavors blend.
Prepare grill to medium-high heat. Grill steaks, about 3 minutes per side, until cooked to desired doneness. Remove from grill; top with pico de gallo and cheddar cheese. Place under broiler on high heat until cheese is melted. Serve immediately.
Nutritional Information: Calories Per Serving: 401, Calories from Fat: 194, Fat: 22 g (10 g Saturated Fat), Cholesterol: 109 mg, Sodium: 236 mg, Carbohydrates: 3.4 g, Fiber: 1 g, Sugar: 2 g, Protein: 46 g.
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