These fajita jackets are perfect for a quick dinner and great if you want to use up any leftover beef you might have.
Like this? You’re going to love our jacket potato fillings.
- 2 large baking potatoes
- 1tbsp oil
- 300g rump or sirloin steak, sliced
- 1 red pepper, sliced
- ½ x 30g pack Fajita seasoning mix
- 4tbsp guacamole
Preheat the oven to 200oC, gas mark 6.
Pierce the skins and cook both the jacket potatoes in the microwave for 10 minutes on full power. Finish cooking in the oven for a further 10 minutes at 200oC, gas mark 6.
Just before serving, heat the oil in a frying pan and fry the steak, pepper and Fajita mix for 5 minutes.
Cut the jackets in half and place a tablespoon of guacamole over each, top with beef fajita mix and serve with soured cream.
Top tip for making Beef fajita jackets
For really crispy potatoes, prick the raw potatoes with a fork and bake in the oven for 1½ hours until tender