Slow Cooker Fajitas
Total TimePrep: 25 min. Cook: 8 hours
- 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
- 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.
- 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.
Nutrition Facts1 each: 335 calories, 10g fat (3g saturated fat), 69mg cholesterol, 564mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
May 15, 2020
Patches08 .....Don't generalize the North East. Stay focused on reviewing the recipe. People care about the food, not your bizarre antiquated ideas. Recipe is a good base! Id use half the amount of liquid, and do as another reviewer suggested replace the water with salsa, and I'm thinking id prep the peppers
Jun 11, 2019
Just wanted to share a favorite recipe of ours. It is Slow Cooker Fajitas from Taste of Home . Super easy and oh, so good. I used chicken and I put the crock pot on at noon, cook it on high for an hour, and then three hours on low. They are sooo good. Definitely a 5-star recipe.
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.
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
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.
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
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.
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 willadd 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!!
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!
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!)