Holly Clegg’s Beef Fajitas

Our friend Holly Clegg has an idea for you for Father’s Day — or any busy weeknight.

Beef Fajitas in Slow Cooker  

Gluten-free, Friendly-friendly 

Listen to Holly talk about it with the gang at 5:45 in the show podcast below:

Fajitas have never been simpler! A quick fajita rub, combined with salsa, peppers and onions in slow cooker for fall-apart tender fajitas.

Prep Time: 10 minutes

Cook Time:  About 5-8 hours

Makes 8 (about 1/2 cup meat) servings

1 (16-ounce) jar salsa

1 tablespoon chili powder

1 tablespoons ground cumin

1 tablespoon paprika

1 tablespoon garlic powder

Salt and pepper to taste

2 pounds flank steak, skirt steak or boneless chuck

1 large onion, sliced

3 assorted bell peppers, cored and sliced (any combination green, red, yellow)

  1. In 3 1/2-6-quart slow cooker, pour salsa on bottom.
  2. In small bowl, mix chili powder, cumin, paprika, garlic powder and season to taste. Season meat with all seasonings.  Add meat, remaining seasoning, onion and peppers.
  3. Cook on LOW 8 hours, or HIGH 5-6 hours or until tender. Use slotted spoon, to remove meat, onions and pepper.

Nutritional info per serving: Calories 211, Calories from Fat 41%, Fat 9, Saturated Fat 4g, Cholesterol 48mg, Sodium 288mg, Carbohydrates 10g, Dietary Fiber 2g, Total Sugars 5g, Protein 20g, Dietary Exchanges:  2 vegetable, 3 lean meat

Serving Suggestion: Serve with your favorite condiments and tortillas.  Use corn tortillas to keep gluten-free.

Nutrition Nugget:  Bell peppers are loaded with antioxidants and one of the best sources of vitamin C.

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