Shredded Beef, Bean, and Corn Fajitas

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Yield: 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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  • user reviews (3)
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 - 8 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
  • Tip *To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.
Shredded Beef Master Recipe

Yield: 6 cups
Ingredients
  • 3 - 3 1/2
    pounds boneless beef chuck pot roast
  • 2
    large onions
  • 2
    cloves of garlic
  • 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

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)
  • Calories 367,
  • Protein (gm) 26,
  • Carbohydrate (gm) 37,
  • Fat, total (gm) 13,
  • Cholesterol (mg) 40,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 486,
  • Vitamin C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 521,
  • Potassium (mg) 704,
  • Calcium (DV %) 151,
  • Iron (DV %) 6,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)
4217745876
skitrish1112 wrote:

Easy and pretty darn good! I would make this again for sure and because I left out the jicama and cucumber I will absolutely add that salsa to the recipe next time.

12/23/2011 07:28:20 AM Report Abuse
gaylareeder wrote:

We didn't have cucumber or jicama on hand but made it anyway and it was great. This is one we will make again.

1/26/2010 06:55:40 AM Report Abuse
rachel_jeppsen wrote:

Loved this recipe (and so did my meat-connoisseur brother-in-law). Everyone liked the jicama/cucumber mix. I cooked the meat overnight and refrigerated till dinner. Suggestions: Don't put too much of the crockpot juices with the meat. As the recipe says, put in just enough to moisten the beef. Otherwise you'll get jello-like clumps of fat. A can of diced chilies would have added some kick.

11/18/2009 03:29:07 PM Report Abuse

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