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Elk Fajitas

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: elk fajitas, elk leftovers, elk meat recipe, elk recipes, fajita recipe, Field to fork, Field to table,, healthy meals
Servings: 12


  • castiron skillet



  • 1 tablespoon olive oil
  • 1/2 red onion sliced
  • 5 garlic cloves minced
  • 2 pounds elk meat sliced into thin strips (You can use beef if elk is unavailable.)
  • 1 green bell pepper cleaned and sliced into thin strips
  • 1 red bell pepper cleaned and sliced into thin strips
  • 1 yellow bell pepper cleaned and sliced into thin strips
  • 1 orange bell pepper cleaned and sliced into thin strips
  • 1 package Fajita seasoning (You can make your own using the recipe below.)
  • 1 8 oz. package fresh mushrooms cleaned and sliced

Fajita Seasoning

  • 1 teaspoon Mexican chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon 1 ground pepper


Elk Fajitas Instructions

  • Heat the olive oil in a castiron pan over medium-high heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the meat to the pan and stir until it’s brown on all sides.
    Add the sliced bell peppers to the pan and stir. Sprinkle the Fajita seasoning over the mix and stir thoroughly. Cook, stir the mixture occasionally until the vegetables are flaccid. Next, add the sliced mushrooms, stir and cook an additional five to ten minutes or until the mushrooms are softened.
    Serve immediately with homemade flour tortillas (or corn if you like) and any of my family's favorites: shredded cheese, avocado, goat cheese, sour cream, refried beans, Mexican rice, chips, salsa and a large glass of milk.

Fajita Seasoning Instructions

  • Combine all ingredients in a small bowl. Mix and sprinkle on top of your fajitas while they’re cooking.