Shredded Beef Fajitas the Editors of Publications International, Ltd.
Shredded Beef Fajitas
Makes 12 servings
|1||beef flank steak (about 1-1/2 pounds)|
|1||can (14-1/2 ounces) diced tomatoes with jalapeños|
|1||cup chopped onion|
|1||medium green bell pepper, cut into 1/2-inch pieces|
|2||cloves garlic, minced or 1/4 teaspoon garlic powder|
|1||package (about 1-1/2 ounces) fajita seasoning mix|
|12||(8-inch) flour tortillas|
|Toppings: reduced-fat sour cream, guacamole, shredded reduced-fat Cheddar cheese, salsa (optional)|
- Cut flank steak into 6 portions; place in slow cooker. Combine tomatoes with juice, onion, bell pepper, garlic and fajita seasoning mix in medium bowl. Pour over steak. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours or until beef is tender.
- Remove beef from slow cooker; shred. Return beef to slow cooker and stir.
- To serve fajitas, place meat mixture evenly into flour tortillas. Add toppings as desired; roll up tortillas.
|Serving Size:||1 fajita|
|Total Fat||9 g|
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