Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
slow-cook:
11 hrs to 12 hrs (low) or 5-1/2 to 6 hrs. (high)
total:
20 mins
Yield:
6 cups
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Shredded Beef, Bean, and Corn Fajitas

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Tips

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

Nutrition Facts (Shredded Beef, Bean, and Corn Fajitas)

367 calories; total fat 13g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 40mg; sodium 521mg; potassium 704mg; carbohydrates 37g; fiber 4g; sugar 3g; protein 26g; vitamin a 486IU; vitamin c 19mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 1mg; folate 32mcg; vitamin b12 1mcg; calcium 151mg; iron 6mg.

Shredded Beef Master Recipe

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1