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Flank Steak Fajitas

TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD: 8 servings.
Our family loves Mexican food, and this flank steak fajita recipe is one of our favorites. The slow cooker tenderizes the flank steak, which has just the right amount of spice. —Twila Burkholder from Middleburg, Pennsylvania

Ingredients

  • 1 beef flank steak (2 pounds), cut into thin strips
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro or parsley
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 8 flour tortillas (8 inches)
  • Optional: Sour cream, salsa and shredded cheddar cheese

Directions

  • 1. Place beef in a 3-qt. slow cooker. In a small bowl, combine tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low 7-8 hours.
  • 2. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender.
  • 3. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. If desired, serve with sour cream, salsa and cheese.

Nutrition Facts

1 fajita: 342 calories, 12g fat (4g saturated fat), 54mg cholesterol, 528mg sodium, 31g carbohydrate (1g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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