Crock Pot Steak Fajitas Recipe
This fajita meat mixture would be great on a flour tortilla or even served over chips. The next time I make it, I'll probably eat it as fajita nachos and pour Chile Con Queso (white cheese dip) over the top. It would be scrumptious like that!
Servings: 6
Calories: 440kcal
Ingredients
- 3 lbs thin sliced Sirloin top Round steak or flank steak cut into 3-4" strips
- 2 medium onions cut into strips
- 1 cup of your favorite salsa this is our favorite salsa
- 4 tablespoons of chopped fresh cilantro optional - I prefer to use dried cilantro instead
- 4 tablespoons of fresh lime juice
- 4 cloves of minced garlic
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of salt
- 2 small green bell peppers cut into strips
- 1 small red bell pepper cut into strips
- Flour tortillas warmed OR Tortilla chips
Instructions
- Place steak, onions, salsa, cilantro, lime juice, minced garlic, chili powder, cumin, and salt into slow cooker.
- Cook on low for 5-6 hours or on high for 3-4 hours.
- 1 hour before cooking ends, place strips of bell peppers into slow cooker.
- Pull lid off at that time to get rid of as much extra liquid as possible (optional).
- Serve over flour tortillas or corn chips.
- Garnish with cheese, sour cream, salsa and guacamole.
Freezer to Slow Cooker Instructions:
- Slice meat into 3-4" strips
- Slice bell peppers and onions into strips.
- Place everything but bell peppers into gallon size freezer bag.
- Place bell peppers into a quart size freezer bag.
- Label both bags with Steak Fajitas and staple them together.
- Write cooking instructions on the outside of the bag with a permanent marker.
- Lay flat to freeze, conserving as much room in your freezer as possible.
Nutrition
Calories: 440kcal | Carbohydrates: 28g | Protein: 57g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 1093mg | Potassium: 1264mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1793IU | Vitamin C: 64mg | Calcium: 126mg | Iron: 7mg