Slow Cooker Steak Fajitas


Recently, I got an email from Taste of Home with a recipe in it for Slow Cooker Fajitas. I absolutely love fajitas and was interested in how this would be in a slow cooker. My husband and youngest son are not a fans of fajitas, so on the few times I actually make them, the just put the meat on a taco shell. They avoid the peppers and onions. My husband usually doesn’t like the steak meat either, because it’s not tender enough. With this recipe he had no complaints. This meat was flavor full and tender. The only down side is the peppers and onions were kind of mushy. Next time, I’m going to only add 1/3 of the peppers to the slow cooker. This way the meat can have some in there to help flavor it. Then with the 2/3 remaining peppers I will fry them up in a pan, just before serving. When I made this I only use a red and green pepper and I didn’t have a sweet onion so I used a regular one. I would think the sweet onion would have been even better. I do miss the crispy outside on the meat you get when you grill of pan fry, but I think I would still be happy if I had my crisp veggies. Plus the slow cooker made this a breeze.


Slow Cooker Steak Fajitas

1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 pounds boneless beef sirloin steaks, cut into thin strips
3/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper (I only used 1/4 tsp. I was a little chicken that it would be too spicy)
8 flour tortillas (8 inches), warmed
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese (I used regular cheese)
8 teaspoons minced fresh cilantro (I don’t like cilantro, but if your a fan, go for it)
(I also used sour cream, you could do guacamole too)

Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up. Yield: 8 servings.

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