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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (316g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 442 | ||
| Calories from Fat 220 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.5g | 37% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 102mg | 34% | |
| Sodium 266mg | 11% | |
| Potassium 544mg | 15% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.0g | ||
| Protein 34.5g | 69% | |
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By: Denise!
Ingredients
- 1 1/2 lbs boneless sirloin, cut into thin strips
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1-2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon seasoning salt
- 1/2 teaspoon chili powder
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 6-8 flour tortillas
- shredded cheddar cheese (optional)
- salsa (optional)
- guacamole (optional)
- sour cream (optional)
- shredded lettuce (optional)
- chopped tomato (optional)
- chopped onion (optional)
Directions
1
Brown the steak in oil.2
Place the steak and drippings into the crock pot.3
Add lemon juice, garlic, cumin, salt, and chili powder.4
Mix well.5
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.6
Add green pepper and onion; cover and cook for 1 hour more.7
Warm the tortillas.8
Spoon beef and veggies down the center of the tortillas.9
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.10
Fold in the sides of the tortillas and serve immediately.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Effy J
On Jun 22, 2009
I made this recipe today in my 3 1/2 qt. Rival Crockpot. It is nearly identical to recipe 369009, Fabulous Fajitas. It's very good but I found that cooking it on high for 2 1/2 - 3 hours was too long. I put it on at 2:30 PM and at 4:15, turned it down to low. Then at 4:45, I added the onion and pepper. Finally, at 5:15, I turned it down to low. I tasted this and it's WAYYY good!
From: JOY1998
On May 23, 2009
These are great fajitas. The meat was very tender. I added a bit of seasoning salt and chili powder to my beef when I browned it. My BF really liked these. They were easy to make too. Thank you for posting this recipe.
From: happynana
On Feb 22, 2009
Delish! We enjoyed these for dinner tonight. I made as directed except that I peppered and sprinkled sea salt on the meat before browning. Very good. Made fore Best of 2008 Cookbook Swap
From: Marg (CaymanDesigns)
On Feb 6, 2006
Updated to say that I've made them again and used lime juice and we prefer them that way. These are fantastic and easy and a new favorite around here. Original review: I wondered if this was going to turn out since I was using an inexpensive roast and was going to have to cook it for 6-7 hours on low rather then the recommended time and temp. I shouldn't have worried though because it turned out perfect. Very tasty and tender. I put the onion in from the very beginning because I wasn't going to be here an hour before eating and it worked fine to do it that way. I know I will be using this recipe many more times, and I can't wait, it was so good! Next time I am going to try lime juice instead just because I love a lime flavor in Mexican food. It is great as is too though. Thanks so much for sharing! — Jan 21, 2006
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