Slow Cooker Shredded Beef Fajitas
Slow Cooker Shredded Beef Fajitas come together with just a few simple ingredients. They are loaded with flavor from the homemade fajita seasoning and fire-roasted tomatoes.
Ingredients
- 2 pounds beef strips (stir-fry strips) or a flank steak
- 2 - 3 bell peppers, cut into strips
- 1 large onion, sliced into strips
- 1 14 ounce can fire-roasted tomatoes
- 3 tablespoons homemade fajita seasoning
- tortilla shells
- sour cream, diced tomatoes, cheese, or guacamole (optional)
Instructions
- Place beef strips in bottom of slow cooker and add onion slices on top. In a small bowl mix the can of fire-roasted tomatoes with 3 tablespoons of homemade fajita seasoning. You can also use a packaged fajita or taco seasoning if you prefer. Pour tomato mixture over the onions and beef. Cover and cook on low for 5 - 6 hours or until beef is just about fork tender.
- Add the sliced pepper strips, and cook another 30 minutes or until the meat is fork tender and falling apart and the peppers are tender-crisp.
- Shred the meat if needed and serve in tortilla shells with your favorite toppings.
Notes
Tips, Tricks, and FAQs
- The beef I used was steak strips that were marked for "stir-fry", which is perfect for fajitas. Alternatively, you can use a 2 pound flank steak cut into thin strips.
- If you're using a flank steak, place your it into the freezer for 10-20 minutes--this makes it MUCH easier to slice.
- Leftovers are served over rice or made into burritos. You could even make the fajitas into a burrito bowl.
- Once the fajitas are cooled, store in a covered container in the refrigerator for up to 3 days. Leftovers can also be frozen for up to a month.
- Adding the bell peppers the last hour of cooking will keep them crisp-tender and not mushy.
- You can use a packaged fajitas seasoning mix if you don't want to make your own seasoning blend.
- If you don't have or want to use the fire-roasted tomatoes, use a can of regular diced tomatoes.