These easy Ground Beef Fajitas will be a staple 30-minute meal on busy weeknights! Perfectly seasoned meat and veggies are wrapped in warm flour tortillas with your favorite toppings! There are also TONS of other ways to enjoy this delicious recipe including rice bowls, quesadillas, pizza, and more!
You’ll need the following ingredients to make these Easy Ground Beef Fajitas:
Ground Beef: I always use 90% lean or more.
Bell Peppers: Any color combination works! I love orange, yellow, and red bell pepper!
Spices: I love using this combination of spices, but you can also use a packet of taco or fajita seasoning.
HOW TO MAKE GROUND BEEF FAJITAS: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: In a large skillet over medium-high heat, warm olive oil. When the oil is hot, add ground beef. Cook the meat for 2-3 minutes until no longer pink, breaking it into pieces with a wooden spoon while it cooks.
Add cayenne/chili powder, salt, paprika, onion powder, garlic powder, cumin, and brown sugar. Stir in spices so the meat is evenly coated.
Step 2: To the skillet, add sliced onion, and cook 3-4 minutes more until onions are cooked but not mushy. Then, add bell peppers and mix well. Continue to cook 2-3 minutes more, or until the peppers are cooked but still have a crisp bite.
Step 3: Fill warm tortillas with veggies and ground meat mixture. Top with a dollop of sour cream and sliced avocado (optional) and serve!
RECIPE TIPS & TRICKS
- These ground beef fajitas are one of my favorite meal prep recipes! Store in meal prep containers and have a quick lunch throughout the week.
- Be careful not to overcook the veggies! Turn off the heat when the peppers are crisp-tender to avoid mushy veggies.
Make this recipe ahead of time on Sunday night and rewarm for a meal in minutes on Monday!
STORAGE & REHEATING
Storage: Store leftovers in an airtight container in the fridge for 5 days.
Reheating: To reheat, place veggies + ground beef mixture in a skillet and warm over medium heat.
Freezing: I am not a fan of freezing cooked veggies with high water content like bell peppers. If you want to make this a freezer meal, season the meat and freeze it separately. Freeze uncooked onions and peppers. Cook the peppers when you are ready to serve.
Additions & Substitutions
- Toppings: Go crazy with your favorite toppings! Some of our faves are shredded cheese, queso fresco, pico de gallo, and a squeeze of fresh lime juice!
- Ground meat: Ground turkey and chicken also work perfectly in this recipe.
HOW TO USE THIS GROUND BEEF FAJITA MEAT
Of course, you can make regular fajitas, but you can also mix it up! Here are some of my favorite ways to enjoy this recipe:
- Fajita Bowls: Spoon the meat/veggie mixture over white rice, cilantro lime rice, or cauliflower rice and top with pico de gallo, avocado, and sour cream for a yummy rice bowl!
- “Taco Salad”: Use the ground beef fajita mixture on top of a bed of lettuce. Use pico de gallo, salsa, and sour cream for your “dressing.”
- Fajita Quesadillas: One of our faves! Layer cheese, fajita mixture, and more cheese on large tortillas and cook until the cheese is melty! SO GOOD!
- Fajita Pizza: Spread a thin layer of pizza sauce on a pre-made pizza crust. Top with the fajita meat and vegetables, sprinkle with cheese and bake!
YOUR QUESTIONS ANSWERED
I prefer lean ground beef–90% lean or more. When you use lean beef, you won’t have to drain off any excess grease….because who really has time for that??!
Keep a close eye on your veggies as they cook and turn off the heat while they are still crisp-tender. They will continue to soften up even after you turn off the heat.
The best way is to place your tortillas in a warm skillet (no oil needed) for about 20 seconds on each side until they are warm and pliable. Then, wrap them in foil or use a tortilla warmer to keep them all warm.
If you are pinched for time, just nuke them, 2 at a time, for about 15-20 seconds.
Refried beans, Mexican rice, chips, and homemade pico de gallo are our go-to sides!
Tex-Mex Recipes You’ll Love
Easy Ground Beef Fajitas
- 2 tbsp olive oil
- 1 lb. lean ground beef I like using 90% lean or more
- 1 tsp cayenne pepper or chili powder* use chili powder for less spice
- 1 tsp sea salt or kosher salt*
- 1/2 tsp smoked paprika* regular parika is fine, too!
- 1/2 tsp onion powder*
- 1/2 tsp garlic powder*
- 1/4 tsp cumin*
- 1 tsp brown sugar
- 3 bell peppers, cut into thin strips I used red, yellow, and orange bell pepper
- 1 medium onion, cut into thin strips I love using red onions for color!
- 8-10 flour tortillas
- sour cream and avocado, for topping (optional)
- Cook Meat: In a large skillet over medium-high heat, warm olive oil. When the oil is hot, add ground beef. Cook the meat for 2-3 minutes until no longer pink, breaking it into pieces with a wooden spoon while it cooks. Pro Tip: Use a potato masher in the last minute of cooking-it gets the meat broken up nice and fine!Drain off any grease, if necessary. If you are using lean ground beef, you don't need to drain.
- Season: Add cayenne/chili powder, salt, paprika, onion powder, garlic powder, cumin, and brown sugar. Stir in spices so the meat is evenly coated.
- Add Veggies: To the seasoned ground beef, add sliced onion, and cook 3-4 minutes more until onions are cooked but not mushy. Then, add bell peppers and mix well. Continue to cook 2-3 minutes more, or until the peppers are cooked but still have a crisp bite.
- Warm Tortillas: While the veggies are cooking, warm the tortillas. You can do this in batches of 2-3 in the microwave or one by one in a separate skillet.
- Finish: Fill warm tortillas with veggies and ground meat mixture. Top with a dollop of sour cream and sliced avocado (optional) and serve!