Rating: 3 stars
217 Ratings
  • 5 star values: 39
  • 4 star values: 32
  • 3 star values: 80
  • 2 star values: 58
  • 1 star values: 8
  • 217 Ratings
Sara Quessenberry


Credit: Kana Okada

Recipe Summary

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Freeze it: In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.

  • Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

  • Cook it: In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).

  • Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.

  • Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.

  • Serve with the tortillas and, if desired, the salsa and sour cream.

Nutrition Facts

533 calories; calories from fat 33%; protein 33g; carbohydrates 55g; sugars 4g; fiber 4g; fat 19g; saturated fat 6g; sodium 1085mg; cholesterol 40mg.