"These slow cooker fajitas will melt in your mouth, the steak always comes out soft and tasty! Serve with sour cream, guacamole, and/or salsa. Sour cream helps if the spice is too strong."

Ingredients

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1 (1 1/2-pound) beef flank steak

1 (8 ounce) can chopped tomatoes

1 onion, sliced

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

1 jalapeno pepper, seeded and chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

6 large flour tortillas, or as needed

1 cup shredded Mexican cheese blend

Directions

Prep 20 m

Cook 8 h

Ready In 8 h 20 m

1. Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt.
2. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender.
3. Remove steak and shred. Return to slow cooker.
4. Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

Footnotes

• Cook’s Notes:
• For a spicer version, substitute a serrano pepper for the jalapeno.
• Substitute corn tortillas for the flour tortillas if you like.

Nutrition Facts

Per Serving: 598 calories;22.8 g fat;68.9 g carbohydrates;28.2 g protein;52 mg cholesterol;1050 mg sodium.Full nutrition
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