Beef Fajita Bowl Recipe | Instant Pot | Slow Cooker | Stove Top

Beef fajita bowls are an easy way to eat a balanced and healthy meal. I love making these fajita bowls because they’re tasty and the whole family loves them. We gather all the toppings and everyone gets a chance to create their own perfect meal.

Another reason this recipe should top your list of ‘must try dishes’ is the meal prepping aspect. You can make these in the Instant Pot, in the Crockpot, or even on the stovetop and you’ll have a great dinner or lunch option for the whole week.

The leftovers don’t last long around here, they’re a family favorite, but I can usually snag at least a few extra days from one recipe! It’s a win!

More Recipes like this Fajita Bowl:

Are you hoping there are more delicious recipes like this floating around? You are in luck! Here are some other great recipes similar to these beef fajita bowls that I think you will love!

• Instant Pot Chicken Burrito Bowls
• Carne Asada Burrito Bowl with Creamy Chili Lime Dressing
• Carne Asada Tostadas
• Steak Fajita Zoodles

How To Make Beef Fajita Bowls:

There are three different ways you can make the beef fajita bowl recipe–in the Instant Pot, on the stove top, or in the slow cooker. I’ve included the directions for each so you can choose your favorite and run with it!

Instant Pot:
1) Turn the Instant Pot to sauté. Press the “adjust” button to turn the sauté mode to “high”. When the Instant Pot insert is hot add the oil.

2) Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned.

3) Next add the steak, fajita seasonings, lime juice, and liquid animos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.

4) Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.

5) Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.

6) Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.

Stovetop Fajita Bowls:

1) Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
2) Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.

3) Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
4) Turn the stove off, assemble, the bowls, and serve.

Slow Cooker Beef Fajita Bowls:

1) In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
2) Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks.

3) Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
4) Turn the slow cooker off, assemble the bowls, and serve.

21 Day Fix Beef Fajita Bowl Recipe

As with most of the tasty recipes you’ll find here at My Crazy Good Life, these beef fajita bowls are 21 Day Fix friendly. Here’s a breakdown of the container counts for both the entire recipe and each serving so you can plan your meal accordingly.

Entire Recipe: 
4 Red, 4 Green, 6 Yellow
Does not include toppings

Per Serving: 
Makes 4 Servings of 1 cup veggies, 3/4 cup beef
1 Red, 1 Green, 1/2 Yellow, Plus Toppings

Beef Fajita Bowl Recipe

Print Recipe

5 from 5 votes

Beef Fajita Bowl Recipe

Beef burrito bowls are an easy way to eat a balanced and healthy meal. You've got your protein, your veggies, and quinoa?! It's checking all the important boxes! 

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican

Keyword: Beef Fajita Bowl

Servings: 4 Servings

Calories: 353kcal

Author: Becca Ludlum

Ingredients

Ingredients:

• 1 tsp olive oil
• 2 tbsp aminos
• 1 1/2 tbsp lime juice about 1 lime worth
• 1 tbsp garlic minced
• 1 lbs. steak flat iron, but any thin steak will work (slice against the grain)
• 2 bell peppers sliced
• 1 large onion sliced
• 1 cup quinoa
• 1/2 cup beef broth

Fajita Seasoning:

• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp paprika

Garnish:

• Tomatoes
• Jalapenos
• Cilantro
• Lime
• Avocado
• Black Beans canned
• Corn thawed from frozen

Instructions

Instant Pot:

• Turn the Instant Pot to sauté. Press the "adjust" button to turn the sauté mode to "high". When the Instant Pot insert is hot add the oil.
• Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned.
• Next add the steak, fajita seasonings, lime juice, and liquid animos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.
• Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
• Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.

Stove:

• Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
• Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.
• Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
• Turn the stove off, assemble, the bowls, and serve.

Slow Cooker:

• In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
• Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won't look like there is enough liquid, but the beef will produce liquid as it cooks.
• Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
• Turn the slow cooker off, assemble the bowls, and serve.

Video

Notes

Serving: 4 Suggested Serving Size: 1 cup veggies, 3/4 cup beef | Containers for Entire Recipe, Fajitas and Quinoa ONLY (not toppings) 4R, 4G, 6Y | Containers for One serving: 1R, 1G, 1/2 Y PLUS TOPPINGS // Weight Watchers Points: 11 points per serving (not including garnishes) 

Nutrition

Calories: 353kcal | Carbohydrates: 20g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 381mg | Potassium: 626mg | Fiber: 3g | Sugar: 4g | Vitamin A: 55.1% | Vitamin C: 97.4% | Calcium: 4.1% | Iron: 21.1%

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