Shredded Beef, Bean, and Corn Fajitas

This recipe is a true head-turning version of fajitas. The something-extra secret is in the crunchy, creamy, and refreshing cucumber salad topping.

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7 users rated this recipe an average rating of 3.5
  • Yields: 6 cups
  • Prep: 30 mins
  • Slow Cook: 11 hrs to 12 hrs (low) or 5-1/2 to 6 hrs. (high)
  • Start to Finish: 20 mins
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Shredded Beef, Bean, and Corn Fajitas
Ingredients
1
red onion, cut into thin wedges (1 cup)
2
small cloves garlic, minced
1
tablespoon olive oil
2
cups Shredded Beef Master Recipe (see recipe below)
1
14 1/2 ounce can Mexican-style stewed tomatoes, cut up
1
cup frozen whole kernel corn
1
cup canned black beans, rinsed and drained
2
teaspoons chili powder
1/2
cup seeded and chopped cucumber (1 small)
1/2
cup peeled and chopped jicama
1
tablespoon snipped fresh cilantro
6
7 flour tortillas, warmed*
1/2
cup dairy sour cream and/or purchased guacamole
Directions
  1. In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in shredded beef, undrained tomatoes, corn, beans, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency.
  2. Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro. Divide beef and vegetables among tortillas. Top with cucumber mixture and sour cream and/or guacamole. Makes 6 servings.
From the Test Kitchen

*To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.

Shredded Beef Master Recipe
Ingredients
3
pounds boneless beef chuck pot roast
2
large onions
1
14 ounce can broth
1
tablespoon Worcestershire sauce
2
teaspoons dry mustard
1
teaspoon dried thyme
1/2
teaspoon salt
1/4
teaspoon cayenne pepper
Directions
  1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
Nutrition Facts (Shredded Beef, Bean, and Corn Fajitas)
    Per serving:
  • 367 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 40 mg chol.,
  • 521 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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