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"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 231 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 416 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Flank Steak Fajitas in Quick Cooking January/February 2003, p59
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Reviewed on Sep. 10, 2011 by JudithRN3
this is such a fantastic, easy recipe. the crockpot really tenderizes the meat (and the whole house smells great also)
Reviewed on Feb. 21, 2011 by ljmckeever
Great flavor! The steak was very tender and just melted in your mouth. I used a can of diced tomatoes (w/no chilies) and no peppers. We skipped the tortillas and served over bed of Romaine lettuce w/shredded cheese and sour cream. I will definitely make this again!!
Reviewed on Dec. 18, 2010 by SHTOFJAGER
the steak fell apart at the end. there were no strips of steak to even make a fajita. The steak stayed tough, never got tender. Do do not make this crock pot recipe. I did and threw it away!
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