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Tender Steak Fajitas

Total Time

Prep: 20 min. Cook: 6 hours

Makes

6 servings

The beef comes out tender, juicy and flavorful in the slow cooker when I make these tempting fajitas, notes Twila Burkholder, Middleburg, Pennsylvania. I like to serve them with a side of Spanish rice.
Tender Steak Fajitas Recipe photo by Taste of Home

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1 medium onion, sliced
  • 1 cup tomato juice
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, sour cream and guacamole

Directions

  1. Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours.
  2. Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender.
  3. Using a slotted spoon, center meat mixture on each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 fajita: 340 calories, 12g fat (4g saturated fat), 48mg cholesterol, 549mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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