INGREDIENTS
1
beef flank steak (about 1-1/2 pounds)
1
can (14-1/2 ounces) diced tomatoes with jalapeños
1
cup chopped onion
1
medium green bell pepper, cut into 1/2-inch pieces
2
cloves garlic, minced
or 1/4 teaspoon garlic powder
1
package (about 1-1/2 ounces) fajita seasoning mix
12
(8-inch) flour tortillas
Toppings: reduced-fat sour cream, guacamole, shredded reduced-fat Cheddar cheese, salsa (optional)
PREPARATION:
Slow Cooker Directions
- Cut flank steak into 6 portions; place in slow cooker. Combine tomatoes with juice, onion, bell pepper, garlic and fajita seasoning mix in medium bowl. Pour over steak. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours or until beef is tender.
- Remove beef from slow cooker; shred. Return beef to slow cooker and stir.
- To serve fajitas, place meat mixture evenly into flour tortillas. Add toppings as desired; roll up tortillas.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 fajita
Sodium
287 mg
Protein
15 g
Carbohydrate
22 g
Cholesterol
30 mg
Total Fat
9 g
Calories
229
DIETARY EXCHANGE:
Vegetable
1
Starch
1
Meat
2
