Mexican Three Meat House Special Copycat Recipe
Try this Mexican Three Meat House Special Copycat Recipe.
Try this Mexican Three Meat House Special Copycat Recipe.
- 1 cup rice
- 4 tbsp. butter
- 1 lb. beef stir fry meat
- 1/2 lb. jumbo shrimp peeled and deveined
- 4 boneless skinless chicken tenderloins cut into bite size pieces
- 2 pkgs. (1 oz.) fajita seasoning
- 1 large onion cut into long thin slices
- 1 pkg. sliced baby bella fresh mushrooms
- 2 cups plus 1 tbsp. water
- 1 (16 oz.) container white cheese dip
- Carbohydrate 24.74165 g
- Cholesterol 397.642093458333 mg
- Fat 122.817466466333 g
- Fiber 0.400833318630854 g
- Protein 11.3829303805833 g
- Saturated Fat 77.559193495775 g
- Serving Size 1 1 Serving (295g)
- Sodium 954.0522424 mg
- Sugar 24.3408166813691 g
- Trans Fat 8.64297268748332 g
- Calories 1230 calories
Step-by-step
- Bring water to a boil.
- Add 1 Tbsp. of fajita seasoning to the boiling water. Stir in rice and cook according to directions on rice package.
- Pour remaining fajita seasoning from open pkg. into a large bowl or ziploc bag. Add 1 Tbsp. water and all the meats.
- Shake or stir to cover meat with seasoning and allow to marinade while rice is cooking.
- Now, peel and cut the onion into long thin strips.
- Melt 4 Tbsp of butter in large skillet over medium high heat
- Stir in mushrooms and onions.
- Sprinkle with remaining fajita seasoning package.
- Cook about 10 minutes until beginning to become tender, stirring occasionally
- Keep the lid on as much as possible after each time you stir.
- Add chicken and cook about 2 o 3 minutes, stirring occasionally, replace lid
- Then add beef and cook about 2 minutes, stirring occasionally, replace lid
- Finally add the shrimp and cook about 3 minutes, stirring occasionally.
- Melt the white cheese dip in the microwave according to package directions.
- Serve meat combo over a bed of rice which has been covered with white cheese. Pour additional white cheese over top of meat combo as desired.
- Enjoy!
Vibrant strands of caramelized onions mingle with tender morsels of beef, chicken, and shrimp, all coated in a rich blanket of melted white cheese over seasoned rice. Replicating a restaurant-style multi-protein dish requires understanding how different proteins react to heat. When combining beef, chicken, and shrimp in a single skillet, timing is entirely dependent on density and muscle structure. Dense beef stir-fry cuts and lean chicken tenderloins demand fast searing to prevent moisture loss, while delicate shrimp overcook rapidly, turning rubbery if exposed to high heat for too long.
Managing Heat and Moisture in a Multi-Protein Skillet
Seasoning the meat beforehand with a measured amount of fajita spice draws out surface moisture via osmosis, creating a concentrated flavor paste that adheres directly to the proteins. Searing mushrooms and onions in butter first releases their natural umami compounds, which lay a savory foundation in the pan before any meat enters. Keep the skillet lid on between stirs during the vegetable cooking phase to trap steam, softening the fibrous onion cell walls without scorching the butter solids. Stagger the additions precisely: chicken requires two to three minutes of contact, beef needs roughly two minutes, and shrimp finishes in three minutes. Warm tortillas or crisp corn chips make an effective accompaniment, providing a contrasting crunch and a neutral starch vehicle to balance the rich, heavy fat content of the melted cheese dip.
- If the meat releases too much liquid instead of searing, drain the excess water and increase the burner temperature to medium-high.
- To prevent the white cheese dip from separating in the microwave, heat it in short thirty-second intervals and stir vigorously between each cycle.
