Roast Beef and Tomato Fajitas

Roast Beef and Tomato Fajitas

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"Tender, slow-cooked shredded beef is served on warm tortillas with bell pepper strips and tomatoes."
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10 h 25 m servings 504 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Trim fat from meat. Cut meat in 2-inch pieces. Place chopped onion in a 4- to 5-quart slow cooker. Top with meat.
  2. Combine the 1 can undrained stewed tomatoes, the green chiles, garlic, cumin, oregano and cayenne pepper in a medium bowl. Pour over meat in slow cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  3. Using tongs or a slotted spoon, transfer meat to a large bowl. Use two forks to pull meat apart into coarse shreds. If desired, drizzle meat with a little cooking liquid to moisten (discard remaining liquid). Cover to keep warm.
  4. Heat oil in a large skillet over medium-high heat. Add bell peppers and onion wedges. Cook and stir for 4 to 5 minutes or until tender and starting to brown. Stir in the remaining can stewed tomatoes; heat through.
  5. Spoon about 1/2 cup meat** and 1/2 cup pepper mixture onto one side of each warmed tortilla. Fold tortilla in half over filling. Top with sour cream, guacamole and salsa. Serve with lime wedges.


  • *To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for 10 minutes or until heated through.
  • ** Place remaining shredded meat in airtight containers; cover. Store in the refrigerator for up to 3 days (or freeze for up to 3 months). If frozen, thaw in the refrigerator before using.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



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