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Slow-Cooked Steak Fajitas

By: Twila Burkholder

"'We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree,' relates Twila Burkholder of Middleburg, Pennsylvania. 'I simmer the beef in my slow cooker...and it always comes out nice and tender.'"

Rate/Review | Read Reviews (103)

Prep Time:
10 Min

Cook Time:
8 Hrs 30 Min

Ready In:
8 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (1 1/2-pound) beef flank steak
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 jalapeno pepper, seeded and chopped*
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 tablespoon minced fresh cilantro
2 teaspoons cornstarch
1 tablespoon water
12 (6 inch) flour tortillas, warmed
3/4 cup fat-free sour cream
3/4 cup salsa

Directions

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add 1 tablespoon each sour cream and salsa. Fold bottom of tortilla over filling and roll up.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: One fajita equals 273 calories, 11 g fat (3 g saturated fat), 23 mg cholesterol, 494 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 1 vegetable.