Fajita sandwich.

We all have heard of Taco Tuesdays…  but after awhile, eating tacos every Tuesday has got to start wearing on you. I know if I eat the same thing regularly, I eat myself out of it. It becomes bland and boring. I have a deep love for Mexican food (which yes, contradicts my Italian/Irish heritage, I know). So any time I can cook something with even the tiniest of “Mexican Flair”, I get excited.

Last night, in attempt to make something quick for dinner before company came over, I decided to try something new. The Beef Fajita Sandwich. Sure, it’s not really a “clean” meal per-say, but it’s damn good and for the most part – good for you too!

Beef Fajita SandwichIMG_20130305_172907_359

  • 1 lb ground beef (I use 85%)
  • 1/2 medium onion chopped
  • 1 yellow pepper chopped
  • 1 cu fresh mushroom chopped
  • sub rolls
  • packet of low sodium fajita mix (you will need 1 cup of water for this)

Preheat oven to 350-degrees. Cook ground beef until almost all of it is brown. Then, add 1 cup of water and the fajita seasoning packet. Mix in the vegetables and let the mixture cook on a low heat for about 10 minutes. This lets the veggies absorb all of the flavoring and the beef cook the rest of the way. While the fajita mix is cooking, open your sub rolls, place them on a backing sheet and lightly brown them in the oven. 5 minutes is generally a good time frame for this. Remove the rolls from the oven, fill with the fajita mix, top with fresh cheeses. Then slide them back into the oven for about 10 minutes. Let stand for about 5 minutes to cool, then serve!

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Photographer. Writer. Fit mom. Athlete. Trainer/Coach. Nutritionist. Heavy lifter. Yogi. Pit bull mom. Outdoor enthusiast. Food lover. 1st Phorm Legionnaire.

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