Fajita Steak Strips with Salsa Verde Rice and Tortilla Strips

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • ½ fl. oz. Hot Sauce
  • Info
    2 oz. Sour Cream
  • 1 6710 PAN & LID - Ecomm Primary
  • 2 fl. oz. Tomatillo Salsa
  • 1 tsp. Taco Seasoning
  • ½ oz. Tortilla Strips
  • ¾ cup Jasmine Rice
  • 6 oz. Pepper and Onion Mix
  • 10 oz. Steak Strips

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Assemble The Dish

    Place rice, fajita mix, salsa, ¼ tsp salt, a pinch of pepper, and 1 cup of water in the pan. Stir to combine. Top with steak strips, 1 tsp olive oil, taco seasoning, and jack cheese. Roast in a hot oven until rice is tender and the steak strips have no pink remaining, 20-22 minutes. Top with sour cream, tortilla strips, and hot sauce (to taste)

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