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Shredded Beef, Bean, and Corn Fajitas

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
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
  • *To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.
Shredded Beef Master Recipe

Yield: 6 cups
Slow Cook  low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours
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

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)
  • cal. (kcal) 367,
  • Fat, total (g) 13,
  • chol. (mg) 40,
  • sat. fat (g) 4,
  • carb. (g) 37,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 26,
  • vit. A (IU) 486,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 521,
  • Potassium (mg) 704,
  • calcium (mg) 151,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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