Slow Cooker Fajitas
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 8 servings.
I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy. Then I made these slow cooker fajitas, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic. —Katie Urso, Seneca, Illinois
Ingredients
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1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
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1 sweet onion, cut into 1/2-inch strips
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2 pounds beef top sirloin steaks, cut into thin strips
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3/4 cup water
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2 tablespoons red wine vinegar
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1 tablespoon lime juice
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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1/2 teaspoon cayenne pepper
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8 flour tortillas (8 inches), warmed
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1/2 cup salsa
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1/2 cup shredded reduced-fat cheddar cheese
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8 teaspoons fresh cilantro leaves
Directions
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1.
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours.
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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.
Nutrition Facts
1 fajita: 361 calories, 10g fat (4g saturated fat), 51mg cholesterol, 555mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
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