Fajita Jerk Dust
Recipes
1.
Beef Taco Mac And Cheese:
Ingredients
1 pound beef cubed steak
1 tablespoon vegetable oil
1 medium onion chopped
1/4 teaspoon salt
1 Jerk Nation Fajita Jerk Dust Seasoning pack
2 (14 1/4 - to 16-ounce) cans diced tomatoes undrained
1 1/2 cups uncooked spiral pasta
1/2 cup water
1/2 cup shredded
Cheddar cheese
Instructions
Cut beef steaks lengthwise into 1-inch wide strips and then crosswise into 1-inch pieces. In a Dutch oven, heat oil over medium-high heat until hot. Add beef and onion. Cook and stir for 3 minutes. Season with salt. Stir in Jerk Dust mix, tomatoes, pasta and water over beef. Bring mixture to a boil. Reduce heat to low. Cover tightly and simmer for 20 minutes or until pasta is tender. Sprinkle with cheese and serve
2.
Easy Southwestern Fiesta Salad
Ingredients
1 pound Ground beef
1/2 cup Onion chopped
1/2 cup Green Bell Pepper chopped
1 Jerk Nation Fajita Jerk Dust Seasoning Packet
1 can (16 oz) Refried beans
1 can (16 oz) Tomatoes drained, cut up
10 cups Lettuce
2 large Tomatoes coarsely chopped
1 large Avacado, ripe peeled, chopped
3 cups Corn Chips
1 cup
Cheddar
cheese shredded
Instructions
In large skillet, brown beef, onion, and green pepper over medium heat;
drain. Stir in Fajita Jerk Dust seasoning, refried beans and canned tomatoes. Simmer
15 minutes. In large bowl, combine lettuce, tomatoes and avacado. Just
before serving, toss corn ships with lettuce mixture. Place lettuce
mixture on individual serving plates. Top with meat mixture and sprinkle
with cheese.
3.
Ground Beef Tacos
Ingredients
1 pound lean ground beef
1 can (8 ounces) tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 Jerk Nation Fajita Jerk Dust Seasoning Packet
1 package of taco shells
1 shredded lettuce
1 chopped tomato
1
shredded cheese Mexican
blend.
Instructions
Brown the ground beef; drain well. Add tomato sauce, seasonings
and Fajita Jerk Dust. Place cooked meat in taco shells; top with shredded
lettuce, chopped tomato, and shredded cheese.
4.
Mexican Stuffed Tomatoes
Ingredients
6 lg Firm-ripe tomatoes
1 lb Ground chuck
1 lg Onion, chopped (1 cup)
1 Clove garlic, minced
1 Jerk
Nation
Fajita
Jerk Dust Seasoning Pack
1 1/2 ts
Salt
3/4 ts Chili powder
3/4 c Water
1/2 c Shredded Cheddar cheese
3 c Shredded Iceberg lettuce
1 pk (6 1/2 ounces) taco chips
Instructions
Cut a thin slice from top of each tomato. Scoop out
centers with teaspoon, being careful not to break shells. Turn upside
down on paper toweling to drain. Coarsely chop slices from tops to make
1 cup (use scooped-out tomato pulp, if necessary;use remaining pulp in
soup). 2. Brown meat with onion and garlic in a large skillet. Pour off
any pan drippings from skillet. Add Fajita Jerk
Dust, salt, chili
powder, water and the 1-cup chopped tomatoes. Bring mixture to boiling;
simmer, uncovered, 15 minutes, stirring occasionally, until most of the
liquid has evaporated. Cool. 3. Place tomato shells cut-side up in a
shallow baking dish just large enough to hold them snugly. Fill with
meat mixture. 4. Bake in a moderate oven (350 degrees) for 20 minutes or
until shells are somewhat soft, but do not fall apart. Top each tomato
with shredded cheese;bake an additional 5 minutes. 5. Serve on lettuce;
top with 1 cup of the taco chips. Serve with remaining chips
5.
Southwestern Kabobs
Ingredients
4 boneless pork chops cut into 1-inch cubes
1 Jerk Nation Fajita Jerk Dust Packet
1/2 large onion peeled and cut into 1-inch pieces
1/2 green
bell pepper
seeded and cut into 1-inch pieces
Instructions
In a shallow bowl, toss together pork cubes with
Fajita Jerk Dust until pork is
evenly coated. Thread pork cubes, alternating with pepper and onion
pieces, onto skewers*. Grill over medium-hot fire, turning occasionally,
until pork is nicely browned, about 10 minutes.
*
If using wooden skewers, soak in water for 20 minutes before using.