The beef was already cooked so it was just a matter of cooking the vegetables, heating up the brisket, and adding seasonings. Easy! Plus, I didn't use all the peppers so while I had the cutting board and knife out I finished slicing them, placed them in a freezer zip top bag, and off to the freezer they go to make a fast and easy meal another day.
1 pound cooked brisket
1 T. olive oil
1/3 red bell pepper, cut into slices
1/3 of a green bell pepper, cut into slices
1/3 of a yellow bell pepper, cut into slices
1 small red onion, cut into slices
• Heat olive oil in large skillet, add peppers and onions. Cook on medium high until slightly tender but still crisp (about 5 minutes). Add cooked, sliced brisket to the skillet. Season with fajita season. Heat through, serve on soft corn tortillas.
** A great side dish:
Quick Spanish Rice
1 c. water or vegetable stock
1 c. instant rice (can use regular if you have more time to let it cook. Adjust rice and water amounts according to package.)
1/2 tsp. cumin
1/8 tsp. chili powder
2 T. tomato sauce or salsa
• In a 4-cup microwave safe dish add water/stock, rice, cumin, and chili powder. Cook in microwave for 5 minutes. Let set 3-5 additional minutes. Stir in tomato sauce/salsa. Serve.