Grammy's Kitchen · Fajitas · Mac and Cheese Steak Fajitas
One of 111 fajitas recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 3% |
| protein add | 100% | 100% |
| aromatics | 17% | 22% |
| vegetables and beans | 57% | 42% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 432 g | 1 box Velveeta Shells and Cheese Bold, (chipotle or jalapeno) |
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 pound piece steak (ribeye, (sirloin, filet, or New York Strip), cut into bite-sized pieces, approximately 1/2-) |
| 75 g | 1/2 red onion, (thinly sliced) |
| 60 g | 1/2 red or green bell pepper, (thinly sliced) |
| 8 fajita size flour tortillas | |
| 200 g | 1 avocado, (diced (optional)) |
| Chopped cilantro (optional) |
Method: 6 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.