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Beef Fajitas
4 March, 2007 Crockpot Beef and Lamb

A slow cooker twist on this south of the border treat. Serve with sides of Mexican rice and refried beans.

  • 1 1/2 pounds beef flank steak
  • 1 large onion, quartered and sliced
  • 1 sweet bell pepper, cut into thin slices
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon chopped cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 cup chopped tomatoes

Combine all ingredients and cook on low for 8-9 hours. Remove the steak and shred, then return to pot. Stir to combine and serve up with warm flour tortillas. Some toppings that you can include with them: shredded lettuce, tomatoes, cheese, sour cream, sliced olives, guacamole, etc.

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