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Dinner Recipes

This Quick Fajita Beef Skillet Recipe Is Better Than the Original + Easier on Your Wallet

Swapping in ground beef for steak gets this reinvented favorite on the table in a flash

Classic fajitas are pretty simple and simply delicious: Think grilled flank steak, peppers and onions served with flour tortillas. In restaurants, they’re usually delivered with a flourish on sizzling cast-iron platters. I’m always impressed by the dramatic presentation! This Fajita Beef Skillet recipe is easy to make at home. Plus, with our budget-friendly ground beef swap, we know you won’t miss the fuss. Better yet, it’s absolutely delicious.

Cooking ground beef until browned is key to building deep flavor. But if the pan is crowded, the meat will steam instead of sizzle, resulting in bland taste and an unappetizing color. Our test kitchen fix? Preheat the skillet until smoking hot, add the meat, then don’t stir until the bottom layer is nicely seared. It’s a surefire way to lock in juices without needing a bigger pan or working in batches. Cook along with our video and see how easy it is. Then leave us a comment below.


4 serving

Total Time

Prep Time

Cook Time


  • 1 lb. ground beef
  • 1 Tbs. extra-virgin olive oil
  • 1 small red onion, coarsely chopped
  • 1 small red bell pepper, coarsely chopped
  • 1 small yellow bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • ½ tsp. salt
  • 2 tsp. chili powder
  • ¼ tsp. ground cumin
  • ⅛ tsp. cayenne pepper
  • 1 Tbs. fresh lime juice
  • 2 Tbs. chopped fresh cilantro
  • 1 (16 oz.) package cauliflower crumbles or 4 cups raw cauliflower rice
  • Chopped avocado, tomato and lime wedges (optional)


In large nonstick skillet, cook beef over medium-high heat, breaking it up with a wooden spoon, until browned, about 5 min. Drain off fat and transfer beef to a bowl.

In same skillet, heat oil over medium heat. Add onion, bell pepper, garlic and salt; cook, stirring occasionally, until vegetables are crisp tender, 4–6 minutes. Stir in beef, chili powder, cumin and cayenne pepper; cook stirring, untl heat through, about 1 min. Stir in lime juice. Remove skillet from heat and stir in cilantro.

Meanwhile, prepare cauliflower crumbles according to package directions. Spoon beef and vegetable mixture over cauliflower crumbles. If desired, top with chopped avocado, chopped tomato and serve with lime wedges.


  • Calories: 300
  • Fat: 18 gram
  • Saturated Fat: 6 gram
  • Protein: 24 gram
  • Carbohydrate: 12 gram
  • Fiber: 4 gram
  • Cholesterol: 68 mg
  • Sugar: 4 gram
  • Sodium: 407 mg
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