Steak Fajita Roll-Ups - Kraft Recipes Top
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Steak Fajita Roll-Ups

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Make It

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  • Marinade the meat in the first five ingredients overnight (10-12 hours) in the refrigerator.
  • Preheat oven to 425. Grease two 13 by 9-inch baking pans. Cook rice with the water, cumin and chili powder for 20 minutes. Once rice is started, dice the onion and green pepper and sauté them in the vegetable oil until tender. At the same time, drain marinade off the meat and cook that.
  • In a large bowl, mix cooked rice, cooked vegetables, cooked meat, corn (just drain the can and add), tomatoes/chilies (drain and add), and both cheeses. Mix well.
  • Fill each shell with this mix and roll burrito style. Put burritos in pans and bake at 425 for 10-15 minutes. Cut in half and serve.

Special Equipment Needed


I always make this entire recipe, even though I don't usually need 12 servings. They freeze really well and then can be taken from the freezer and microwaved for about 3 minutes (you will want to zap it for about 2.5 minutes on high, cut it open and finish microwaving it so the center gets completely reheated) for a quick meal. To freeze, cool them and then roll them in aluminum foil. Put in resealable bags and put in your freezer. They are great to take to work or school to reheat as they can be eaten with just your hands.

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