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Slow Cooker Fajitas Recipe
Slow Cooker Fajitas Recipe photo by Taste of Home
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Slow Cooker Fajitas Recipe

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3.5 19 19
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“I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy,” explains Katie Urso of Seneca, Illinois. “Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.”
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 8 servings

Ingredients

  • 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
  • 1 sweet onion, cut into 1/2-inch strips
  • 2 pounds beef top sirloin steaks, cut into thin strips
  • 3/4 cup water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 8 flour tortillas (8 inches), warmed
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 8 teaspoons minced fresh cilantro

Nutritional Facts

1 each: 335 calories, 10g fat (3g saturated fat), 69mg cholesterol, 564mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 29g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetabl

Directions

  1. Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa,cheese and cilantro; roll up. Yield: 8 servings.
Originally published as Slow Cooker Fajitas in Light & Tasty October/November 2006, p29

Full-Bodied Red Wine

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


Reviews for Slow Cooker Fajitas

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (3)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
kaka80
Reviewed Jun. 4, 2013

"When you remove the meat and peppers from the broth at the end of cooking, it had no favor. All the season was in the unusable liquid at the bottom of the crock pot. I removed all meat and veggies to a bowl and liberally seasoned again with cumin, chili powder, garlic powder, salt and pepper. They were tasty, but sloppy. I'd make it again. Next time I would probably reduce the water by half."

MY REVIEW
BEACH_BUM_GA
Reviewed Dec. 5, 2012

"I make my own salsa, and using it instead of water is much better in this recipe. I had to adjust seasonings to our taste and put the veges on top of the meat instead of under. Pretty good"

MY REVIEW
hemmie
Reviewed Apr. 10, 2012

"Way too much liquid and way too little taste....veggies were mush. I wanted to like it just because of the ease of cooking it. Still in search of a great fajita recipe...I hoped this would be it."

MY REVIEW
lurky27
Reviewed Jun. 6, 2011

"Once the cook time was completed, there was too much liquid in the slow cooker for my liking. Flavor a bit bland. Oh well!

~ Theresa"

MY REVIEW
daughterofsarah
Reviewed Sep. 23, 2010

"I took the advice on here and used the bag of frozen onions and peppers and it worked great. I used the seasonings in the recipes but also sprinkled a little fajita seasoning on top since people said it was a little bland. It was delicious. It was nice having a fajita that didn't taste like leather."

MY REVIEW
southerncook37
Reviewed Aug. 21, 2010

"The meat was really tender. I thought the flavoring was a bit bland and there was way too much liquid. I drained the liquid off before filling the tortilla shells. I would make this again, but will

add additional seasonings and more cayenne. I served this dish with homemade mexician rice.. it was a well rounded meal and it was ready when I got home, that is a huge bonus!!"

MY REVIEW
mandkhowell
Reviewed Jun. 28, 2010

"This recipe is a hit with my family! The only thing I change is that I add a bag of bird's Eye frozen pepper stir fry about 5 hours into cooking it. Otherwise the onions and peppers seem to disentigrate after 8 hours. The cilantro is key to this dish! It's one of my fav's!"

MY REVIEW
Abby_21
Reviewed Apr. 18, 2010

"I drained the fajitas REALLY well before putting them on the tortillas. Filling STILL spurted out all over when you tried to bite into it. Meat was tender but peppers were completely mush. Would not consider making this again as I think it lacked a lot of flavour to boot. Sorry!!!! (but that's what this rating system is all about, isn't it!)"

MY REVIEW
lucaswillisamsgrandma
Reviewed Mar. 2, 2010

"This was a really good recipe. I also used chicken. It was great to put in the slow cooker, and forget it. I am a Master's degree candidate and very busy studying, so slow cooker recipes are great. This message to patches08: Are you always so rude? The author of this recipe deserves respect. It is fine to review a recipe and say what you liked or disliked, but it isn't right to make a personal attack on someone. Did you even try the recipe? You could have easily added the salsa and cheese. I wonder how you would feel if the situation were reversed. Shame on you."

MY REVIEW
ndb110
Reviewed Nov. 21, 2009

"The flavor is too mild, and the filling is very watery, which makes for a messy fajita because the wrap disintegrates."

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