Grilled Beef Fajita Packs

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Grilled Beef Fajita Packs
  • Prep 20 min
  • Total 40 min
  • Servings 4
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Grilling fajita fixin's in individual foil packs makes preparation easy and cleanup a breeze.
Aug 5, 2010


  • 1 lb (500 g) boneless beef sirloin steak, cut into thin strips
  • 1 medium green pepper, cut into 1/2-inch strips
  • 1 medium red pepper, cut into 1/2-inch strips
  • 1 medium yellow pepper, cut into 1/2-inch strips
  • 1 medium onion, thinly sliced
  • 1 package Old El Paso* Fajita Seasoning Mix
  • 1/3 cup (75 mL) water
  • 8 Old El Paso* Large Flour Tortillas (1 Package)
  • 3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
  • 3/4 cup (175 mL) sour cream, if desired


  • 1
    Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
  • 2
    Place 1/4 of beef mixture on centre of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 3
    Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
  • 4
    To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.

Expert Tips

  • Tip 1
    How-To: To warm tortillas, wrap them in foil and place on the grill for 5 to 8 minutes.
  • Tip 2
    Do-Ahead: The fajita mixture can be mixed ahead of time and stored in the refrigerator.

Nutrition Information

No nutrition information available for this recipe
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