Our friend Holly Clegg has an idea for you for Father’s Day — or any busy weeknight.
Beef Fajitas in Slow Cooker
Listen to Holly talk about it with the gang at 5:45 in the show podcast below:
Fajitas have never been simpler! A quick fajita rub, combined with salsa, peppers and onions in slow cooker for fall-apart tender fajitas.
Prep Time: 10 minutes
Cook Time: About 5-8 hours
Makes 8 (about 1/2 cup meat) servings
1 (16-ounce) jar salsa
1 tablespoon chili powder
1 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
Salt and pepper to taste
2 pounds flank steak, skirt steak or boneless chuck
1 large onion, sliced
3 assorted bell peppers, cored and sliced (any combination green, red, yellow)
- In 3 1/2-6-quart slow cooker, pour salsa on bottom.
- In small bowl, mix chili powder, cumin, paprika, garlic powder and season to taste. Season meat with all seasonings. Add meat, remaining seasoning, onion and peppers.
- Cook on LOW 8 hours, or HIGH 5-6 hours or until tender. Use slotted spoon, to remove meat, onions and pepper.
Nutritional info per serving: Calories 211, Calories from Fat 41%, Fat 9, Saturated Fat 4g, Cholesterol 48mg, Sodium 288mg, Carbohydrates 10g, Dietary Fiber 2g, Total Sugars 5g, Protein 20g, Dietary Exchanges: 2 vegetable, 3 lean meat
Serving Suggestion: Serve with your favorite condiments and tortillas. Use corn tortillas to keep gluten-free.
Nutrition Nugget: Bell peppers are loaded with antioxidants and one of the best sources of vitamin C.
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