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Tuesday is fajita night — our take on the Taco Tuesday idea, just tweaked for how we eat. The name Tex-Mex Flex is kind of a joke about protein and muscles. We tell Maverick he has to eat his protein if he wants to get strong, and honestly, that line works more often than not.
Steak Fajita Skillet
ON THE PLATE
ON THE PLATE
6 oz Beef (shaved steak)
.5 bell peppers
.5 Onion (Red)
1/2 pack Spice: McCormick's Fajita Spice Pack
~9ish Tortilla Chips
MACROS
MACROS
Cal: 525
Fat: 25.2 g
Carbs: 33g
Protein: 36.1g
Fiber: 5.6
Sugar: 7.8g
Beef Quesadilla
Beef Quesadilla
Everyone eats chips and salsa, which still surprises me. I think the kids just like having something to dip.
I’ve tried a few different spice mixes, but the McCormick’s fajita blend is currently winning — simple, flavorful, and perfect with the shaved beef (the same thin cut you’d see in a Philly cheesesteak). The texture works great for quick fajitas.
We use the same tortillas here that I use for Amanda’s buffalo chicken wraps when prepping her lunches — you can check out that recipe here↗.
The kids’ quesadillas keep things close enough to what we’re eating. Maverick even took a bite last week — and for him, that’s progress worth flexing about.
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