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Fabulous Fajitas Recipe

Fabulous Fajitas Recipe photo by Taste of Home

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I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

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Fabulous Fajitas Recipe

Prep: 20 min. Cook: 3-1/2 hours

Yield: 6-8 Servings

20 210 230

Ingredients

1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

Directions

In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes.
Cover and cook on high for 2-3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender.
Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 263 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 415 mg sodium, 23 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Fabulous Fajitas in Taste of Home August/September 1996, p25

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Fabulous Fajitas

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Reviewed on May. 07, 2013 by hot_cookin_momma

This turned out way better than expected! The flavor of the meat is awesome and the peppers weren't soggy.

*I cooked this in a 5 qt crock on low for about 6 hrs. I almost doubled the lemon juice and spices for a little more kick and put a little water in as well to keep it from drying out.

I'll be making this a regular!

Reviewed on Jul. 10, 2012 by Kools01

These were so easy and quick. I found you don't need to cook on HIGH, Low temp worked well for 2 hours. Added the peppers and onions and cooked 30 min on High, then another 30 min on Low. Served with salsa, sour cream, shredded Mexican cheese and avocado slices. Might try lime juice instead of lemon juice next time. Also used a mix of green, red and yellow peppers.

Reviewed on Jul. 10, 2012 by Kools01

These were so easy and quick. I found you don't need to cook on HIGH, Low temp worked well for 2 hours. Added the peppers and onions and cooked 30 min on High, then another 30 min on Low. Served with salsa, sour cream and avocado slices. Might try lime juice instead of lemon juice next time.

Reviewed on Apr. 27, 2012 by bowler_jen

Seasoning is the best we've ever had. We use it on chicken in the skillet too. Very flavorful.