• 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
Advertisement

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.

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

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.

    Advertisement

Reviews

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