Slow-Cooked Beef Fajitas

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  • Makes: 8 servings
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Slow-Cooked Beef Fajitas
Ingredients
1 1/2
pounds beef flank steak
1
large green sweet pepper, cored, seeded, cut into 1/2-inch-wide slices
1
large red sweet pepper, cored, seeded, cut into 1/2-inch-wide slices
1
large yellow sweet pepper, cored, seeded, cut into 1/2-inch-wide slices
1
large onion, sliced
1
16 ounce jar salsa verde (about 1 3/4 cups)
8
8 inches whole wheat flour tortillas, warmed*
1/2
cup light sour cream
Directions
  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place peppers and onion into cooker. Top with meat. Pour salsa over meat.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a cutting board; use two forks to pull meat apart into shreds.
  3. Using a slotted spoon remove peppers and onion from cooker. If desired, drizzle meat with a little cooking liquid.
  4. Spoon some of the meat and vegetables onto one side of each warmed tortilla; top with sour cream. Fold tortilla in half over filling.
From the Test Kitchen
*

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat about 10 minutes or until heated through.

Nutrition Facts (Slow-Cooked Beef Fajitas)
    Per serving:
  • 327 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 3 g monounsatured fat),
  • 37 mg chol.,
  • 657 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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