Crock Pot Beef Fajitas

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Ingredients

  • 2 1/2 pound beef roast (I used rib roast, but any cut will do)
  • 4 ounces diced green chilies
  • 3 sweet peppers sliced
  • 1 yellow onion sliced
  • In lieu of the fresh veggies you could use a 14 ounces bag of frozen fajita vegetables**
  • 3 tablespoons chili powder
  • 3 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • Squirt of lime juice
  • Tortillas
  • Fajita Fixings: sour cream, cheese, salsa, lettuce, etc.

Preparation

Step 1

Place the roast in the bottom of your crock. Place vegetables around the sides of the roast.
In a small bowl, combine the chili powder through pepper. Stir well. Sprinkle over meat and veggies.
Spoon chilies over top. Give it all a good squirt of lime juice. Cover and cook on low for 8 hours.
Remove meat from crock. Shred with two forks. Drain juices from crock, leaving a small amount. Stir beef back in.
Serve beef on tortillas with desired sides.

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