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Shredded Beef, Bean, and Corn Fajitas

Rated :   by 1 person
Prep: 30 minutes
Start to Finish: 20 minutes
Slow Cook: 11 to 12 hrs. (low) or 5-1/2 to 6 hrs. (high)
 
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Shredded Beef, Bean, and Corn Fajitas
rachel_jeppsen says:
Loved this recipe (and so did my meat-connoisseur brother-in-law). Everyone liked the jicama/cucumbe......
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.
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Ingredients

  • 1  small red onion, cut into thin wedges (1 cup)
  • 2  cloves garlic, minced
  • 1  Tbsp. olive oil
  • 2  cups Shredded Beef Master Recipe (see recipe below)
  • 1  14.5-oz. can Mexican-style stewed tomatoes, cut up
  • 1  cup frozen whole kernel corn
  • 1  cup canned black beans, rinsed and drained
  • 2  tsp. chili powder
  • 1/2  cup seeded and chopped cucumber (1 small)
  • 1/2  cup peeled and chopped jicama
  • 1  Tbsp. snipped fresh cilantro
  • 6  7- to 8-inch 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.

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

Shredded Beef Master RecipeTrim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1, 14-ounce can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed; 1/2 teaspoon salt, and 1/4 teaspoon 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

  • Calories 367,
  • Total Fat (g) 13,
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 4,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 40,
  • Sodium (mg) 521,
  • Carbohydrate (g) 37,
  • Total Sugar (g) 3,
  • Fiber (g) 4,
  • Protein (g) 26,
  • Vitamin C (DV%) 33,
  • Calcium (DV%) 15,
  • Iron (DV%) 31,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 1 )
1871312868
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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