Ground Meat Fajitas

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Hi everyone! Here you have another easy and delicious recipe for the "5 de Mayo" Celebration! Another traditional dish, "Fajitas" this one is made with Ground meat; I have a Chicken Fajita recipe right HERE!

The flavors are quite different but both versions are delicious and you can feel proud of serving this to your guests. It's easy to make, full of flavor and very figure friendly too! It's also a very versatile dish, you can serve it on a Tostada, in a taco, with beans, rice and some guacamole or all by itself with some flour tortillas. I hope you give this one a try!

Serves 6
Ingredients:
1 lb ground meat (any kind, I used turkey)
1 onion cut in thin slices
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1-2 jalapeno pepper
¼ cup fresh cilantro finely chopped
1 sprig fresh rosemary (about 4-5 inches long)
2 sprigs fresh thyme (4-5 inches long)
2 fresh bay leaves
1 teaspoon ground garlic
1 tablespoon chicken bouillon seasoning
1 teaspoon ground cumin
¼ cup white wine (optional)
½ tablespoon extra virgin olive oil
1 teaspoon ground black pepper
2 teaspoons of dry oregano
salt to taste
Juice of 1 lime

To serve:
Corn Tortillas / Flour Tortillas /Tostadas
Sour Cream
Lime Wedges
Guacamole

Wash the peppers. Remove the veins and stems from all the peppers. Cut them in thin slices. Set aside for a minute.

In a large skillet, heat ½ tablespoons of oil, add in the meat (break it down), also add in the rosemary, thyme and bay leaves (no need to remove the leaves from the sprigs), season with ½ tablespoon of chicken bouillon seasoning, 1 teaspoon of ground cumin and garlic powder. Give it a quick stir, and cook on medium-high heat for 10-15 minutes or until the meat is nice and brown.

Remove the meat from the skillet, and set aside for a minute. Dispose of bay leaves, and the rosemary and thyme sprigs. The meat is already impregnated with their flavor, so there is no need to leave them in there anymore.

In the same skillet, add the white wine and cook for 1 minute or until it reduces to half, add in the onion and cook for 2 minutes or until the onion becomes soft. (if you are not using wine, just add a tiny splash of oil and cook the onions.)

Add in the the peppers, give it a quick stir and season with ½ tablespoon of chicken bouillon seasoning, 1 teaspoon of ground black pepper, 1 teaspoon of dry oregano and the the juice of ½ a lime. Stir together and cook for 1-2 more minutes (cook longer if you like the peppers to be really soft, I like mine to be kind of crisp).

After a minute or so bring back the meat to the skillet, also add in the rest of the lime juice and the fresh cilantro. Cook for 3-4 minutes or until the meat is well heated through.