Tender Steak Fajitas
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 6 servings.
The beef comes out tender, juicy and flavorful in the slow cooker when I make these tempting fajitas, notes Twila Burkholder, Middleburg, Pennsylvania. I like to serve them with a side of Spanish rice.
Ingredients
-
1 beef flank steak (1-1/2 pounds)
-
1 medium onion, sliced
-
1 cup tomato juice
-
1 jalapeno pepper, seeded and chopped
-
2 garlic cloves, minced
-
1 tablespoon minced fresh cilantro
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1/4 teaspoon salt
-
1 medium green pepper, julienned
-
1 medium sweet red pepper, julienned
-
6 flour tortillas (8 inches), warmed
-
Optional: Shredded cheddar cheese, sour cream and guacamole
Directions
-
1.
Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours.
-
2.
Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender.
-
3.
Using a slotted spoon, center meat mixture on each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.
Nutrition Facts
1 fajita: 340 calories, 12g fat (4g saturated fat), 48mg cholesterol, 549mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC