Sheet-Pan Chicken and Steak Fajitas

Give your weeknights extra sizzle with this recipe for oven-baked steak and chicken fajitas. Sheet-pan dinners make everything easier, and these homemade chicken and steak fajitas are no exception. Juicy, delicious chicken and beef are seasoned with Old El Paso™ Original Taco Seasoning Mix and then baked on the same sheet pan as peppers and onions for a simple take on classic fajitas. Top with cheese, lettuce and tomatoes and add a squeeze of Old El Paso™ Creamy Salsa Verde Sauce for the perfect tangy kick. Throw this Sheet-Pan Chicken and Steak Fajitas recipe together the next time you need a fun and flavorful solution to dinner.
Prep 20 Minutes
Total 45 Minutes
Servings 5

Ingredient List

  • 1/4 cup vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 medium red bell pepper, cut in strips
  • 1 medium yellow bell pepper, cut in strips
  • 1 cup thinly sliced white onions
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 lb boneless skinless chicken breasts
  • 1 boneless beef sirloin steak (about 8 oz), 1 to 1 1/2 inches thick
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
  • 1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
  • 1 cup shredded lettuce
  • 1/2 cup seeded, diced tomatoes
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Recipe Continues Below

Preparation

  1. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. In large bowl, mix 2 tablespoons of the oil, the cumin, coriander and salt. Add bell peppers and onions; toss to coat. Pour vegetable mixture in pan.
  3. In same bowl, mix remaining 2 tablespoons oil and the taco seasoning mix; add chicken and steak, and toss to coat. Add chicken and steak to pan with vegetables. Roast 10 minutes. Stir vegetables; turn chicken and steak. Roast 10 to 15 minutes longer or until chicken is no longer pink in center (at least 165°F), steak is cooked to desired doneness (145°F in center for medium-rare) and vegetables are tender. Cut chicken in thin slices; cut steak across grain into thin slices.
  4. Heat tortillas as directed on package. Divide chicken, steak and vegetables among tortillas. Top with sauce, cheese, lettuce and tomatoes.

Expert Tips

  • Round out the easy chicken and steak fajitas feast with Old El Paso™ Cilantro Lime Rice and Old El Paso™ Refried Beans.
  • For extra bright, fresh flavor, serve chicken and steak fajitas with chopped fresh cilantro leaves and lime wedges.
  • Crumbled queso fresco can be substituted for the shredded cheese.

Nutrition

  • 1 Serving (2 Fajitas) Calories 540 (Calories from Fat 280);  Total Fat 31g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 80mg;  Sodium 1230mg;  Potassium 410mg;  Total Carbohydrate 38g (Dietary Fiber 3g ,Sugars 4g);  Protein 29g
  • % Daily Value: Vitamin A 8%;  Vitamin C 35%;  Calcium 25%;  Iron 25%
  • Exchanges: 2 Starch;  1 Vegetable;  1 Very Lean Meat;  1 1/2 Lean Meat;  1/2 High-Fat Meat;  4 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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