Spicy Beef and Pepper Fajitas

Cook Time 8 to 10 hours (LOW)

Prep Time 10 minutes


Makes 12 servings


1 beef flank steak (about 1-1/2 pounds), cut into 6 pieces
1 cup chopped onion
2 medium green bell peppers, cut into 1/2-inch-wide strips
1 jalapeño pepper,* chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 can (about 8 ounces) chopped tomatoes, drained
12 (7-inch) flour tortillas
Toppings, such as reduced-fat sour cream, shredded reduced-fat Cheddar cheese and salsa (optional)
Sliced avocado (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine beef, onion, bell peppers, jalapeño pepper, cilantro, garlic, chili powder, cumin, salt and ground red pepper in slow cooker. Add tomatoes. Cover; cook on LOW 8 to 10 hours.
  2. Remove beef from slow cooker and pull into shreds with fork. Return beef to slow cooker. To serve, layer beef mixture on tortillas. Top with toppings, if desired; roll up tortillas. Serve with sliced avocado, if desired.

Nutritional Information

Fiber 2 g
Carbohydrate 23 g
Cholesterol 25 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 27 %
Calories 230
Protein 19 g
Sodium 322 mg

Dietary Exchange

Vegetable 2
Starch 1
Meat 2

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