Whether it’s a rainy Tuesday or a packed weeknight with hungry kids staring at you, this recipe gets dinner on the table in under 30 minutes — and no one has to know you threw it together between emails and laundry. 😅 Why You’ll Love This Easy Chicken Fajitas Recipe These chicken fajitas are juicy, sizzling, and bursting with bold Tex-Mex flavor. And the best part? You don’t need a grill! Just one skillet, one seasoning packet, and dinner is done. It’s family-approved, easy to make, and perfect for busy weeknights. 🛒 Ingredients This recipe makes enough for four people. Here’s what you’ll need: 1 ½ pounds of chicken breast, cut into strips 1 small onion — sliced into wedges 2 bell peppers — thinly sliced 2 tablespoons of oil, divided 1 packet of Tex-Mex at Home Chicken Fajita Seasoning 🔥 Let’s Cook Heat 1 tablespoon of oil in a skillet over medium-high heat. Add sliced onions and bell peppers. Cook for 3–4 minutes until slightly charred and just soft. Remove and set aside. Add the remaining 1 tablespoon of oil to the pan. Add chicken strips and cook for 6–8 minutes, stirring occasionally. Sprinkle the Tex-Mex at Home Chicken Fajita Seasoning into the pan and stir to coat all the chicken evenly. Return the veggies to the skillet. Stir everything together and cook another 2–3 minutes, until the chicken is cooked through. 🌮 Time to Eat Grab your warm tortillas and load them up with the sizzling fajita mix. Top it off with salsa, guacamole, cheese — whatever your heart desires. And if you're feeling extra, serve with a side of rice made with our Tex-Mex at Home Rice Seasoning for the perfect pairing. 👉  Snag your Chicken Fajita Seasoning from our shop today! 🎥 Watch the Full Video Want to see it step-by-step? Watch the full video on our YouTube channel: https://www.youtube.com/@TexMexatHome 📌 𝐃𝐨𝐧’𝐭 𝐟𝐨𝐫𝐠𝐞𝐭 𝐭𝐨: 👍 Like this video if you’re a fellow guacamole lover 📩 Subscribe for more Tex-Mex goodness 🔔 Hit the bell so you never miss a recipe! #TexMexAtHome #ChickenFajitas #EasyDinnerIdeas #SkilletMeals #TexMexFlavors #FajitaRecipe #WeeknightDinner #QuickTexMex

✨ A Comfort Dish That Feels Like Home There’s something about the smell of onions, garlic, and tomatoes sizzling in a pan that takes me straight back to my childhood. It’s the base for so many of our traditional family recipes. Picadillo — or Carne Molida con Papas — was one of those dishes my family made all the time. And for good reason: it’s simple, affordable, and always hits the spot. Now, I make it for my own family, and it’s become a favorite in our home. It’s one of those comforting, no-fuss meals that fills the kitchen with familiar smells — and fills everyone up without any complaints. Whether you grew up eating it or are just discovering it, picadillo is a simple Mexican ground beef recipe made with ingredients you probably already have in your kitchen. 🍅 What Is Picadillo? Picadillo is a classic Mexican dish made with ground beef, diced potatoes, and tomatoes. Some versions include carrots or peas — but today, I’m keeping it simple, just the way I grew up eating it. It’s one of those easy one-pan dinners you can throw together on a busy weeknight and still feel like you made something special. You just keep adding ingredients to the pan — no complicated steps, no fancy tools. It’s full of flavor without being spicy (unless you want it to be — I’ll show you how!). Traditionally, we serve picadillo with rice and/or corn tortillas. No tortillas? A slice of bread to soak up the sauce works just as well! And if you’re ready to take it up a notch, I highly recommend pairing it with our Tex-Mex at Home Rice Seasoning. It brings the flavor of home to your plate. 🛒 Ingredients You’ll Need This recipe makes 4 to 5 servings: 1.5 pounds of ground beef ½ white onion, finely chopped 2 garlic cloves, minced 3 ripe Roma or plum tomatoes, diced 2 small potatoes, cubed (about ½-inch pieces) 1 tablespoon of oil 1 jalapeño (whole for flavor, or diced with seeds for heat) 1 teaspoon of salt ¼ teaspoon of black pepper 1½ cups of beef broth 👩🏽‍🍳 How to Make Picadillo 1. Start with the aromatics. Heat the oil in a large pot or pan, setting the heat to medium. Once the oil is hot, add your chopped onion and cook for 2 to 3 minutes until soft and translucent. Then add the garlic and stir for about 30 seconds, just until fragrant. 2. Add the tomatoes. Toss in the diced tomatoes and let them simmer for 3–4 minutes until they break down into a simple, delicious sauce. 3. Cook the ground beef. Add the ground beef, breaking it up with a spoon or spatula. Cook until it’s browned and no longer pink. Season with salt and pepper as it cooks. 4. Add the potatoes and broth. Add the cubed potatoes and the jalapeño. If you want just the flavor, leave the jalapeño whole. For heat, dice it — seeds and veins included. Pour in the beef broth and stir everything to coat the potatoes in all that saucy goodness. 5. Simmer until tender. Lower the heat, cover the pan, and simmer for about 20 minutes. Stir once or twice while cooking. When the potatoes are fork-tender, you’re ready to serve. 🍽️ How to Serve Picadillo Serve picadillo with:- Traditional Mexican rice or Tex-Mex at Home Simply Rice blend- Warm corn tortillas- A side of beans (black, pinto, or refried)- Avocado, queso fresco, or lime- Or enjoy it on its own It also makes an amazing taco or empanada filling if  you happen to have leftovers. (Good luck with that!) 🛍️ Want to Make It Even Easier? I created Tex-Mex at Home  to share the recipes I grew up with — but also to make everyday cooking easier for you. If you want to take the guesswork out of dinner, check out my seasoning blends ! They’re bold, authentic, and made with clean, vegan-friendly ingredients  — so you can feel good about what you’re serving without spending hours in the kitchen. 👉 Visit the shop here ❤️ Let’s Keep Cooking Together If you made this recipe, I’d love to hear how it turned out — leave a comment below and let me know how you served it! For more easy, family-friendly Tex-Mex recipes, be sure to subscribe to my YouTube channel  and follow @TexMexAtHome  on Instagram, TikTok, and Pinterest. ¡Hasta luego, amigos!  🌮🔥

Hola amigos! Let’s talk about something fundamental when it comes to Tex-Mex cooking… El Aguacate   🥑 ( The Avocado) . Whether you're making guacamole, topping off tacos, or just living your best avocado toast life, one thing’s for sure: a bad avocado can ruin the whole vibe.  🥴  Too hard? No flavor. Too soft? Sad and mushy. But don’t worry—I’ve got you covered. Here’s how to pick the perfect avocado every time, without playing the guessing game in the produce aisle. We’re mainly talking Hass avocados, the most common type you'll find in stores. 🌈 1. Check the Color Bright green? It’s not ready yet. Be patient. Dark green to nearly black?  That’s your sweet spot—probably ripe. Super dark, wrinkly, or shriveled?  Likely overripe and headed for guac heaven. 📌  Pro tip: Color alone isn’t enough—always move on to step two… 🤏 2. Give It a Gentle Squeeze Hold the avocado in your whole hand (not just your fingers!) and give it a light squeeze: Rock hard?  Still ripening. Slight give, but not squishy?  That’s your winner—ripe and ready! Very soft or mushy?  Sorry, amigo… that one’s a no-go. This is especially helpful if you're planning to use it today vs. saving it for later. 🍃 3. Check Under the Stem (a.k.a. The Nub) Flick off the tiny stem cap at the top. Green underneath?  Perfectly ripe! Brown underneath?  Overripe, and probably brown or stringy inside. Stem won’t come off?  Still underripe—let it hang out on the counter for a couple more days. ✨ It’s like a little sneak peek inside your avocado without cutting it open. Pretty genius, right? ⏱ 4. Need to Speed Things Up? Got rock-hard avocados but need guac tonight? Here’s how to ripen them faster: Place them in a paper bag with a banana or an apple. Leave it on the counter for 1–2 days. The fruit gives off ethylene gas, which helps soften the avocado naturally. But, if you want to slow things down (like if you bought the perfect avocado but aren't ready yet), store it in the fridge to hit pause on ripening. 🥑 Final Thoughts Once you get the hang of it, picking the right avocado becomes second nature. And when you nail it? The flavor, the texture, the creaminess—it’s a chef’s kiss. 😘 Let me know your favorite avocado trick or if you’ve ever had one go rogue on you (looking perfect on the outside, and a crime scene on the inside 😭). Been there! ¡Hasta luego, and may your avocados always be perfectly ripe! 🌿🔥