Beef Fajitas

By dette

This makes a geat party dish. Serve the filling in your slow cooker's stoneware insert and let guests make their own fajitas. If you like, also set out bowls of chopped avocado and tomato, salsa, shredded lettuce and fat-free sour cream.

Ingredients

• 1 # flank steak, trimmed and cut into 6 pieces
• 1 (14 1/2 oz) can Mexican-styled tewed tomatoes,
• drained
• 1 sweet onion, sliced
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1/4 c. canned diced jalapeno peppers
• 2 garlic cloveds, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp salt
• 6 (10-inch) flouyr tortillas
• 1/3 c. shredded reduced-fat taco cheese blend

Details

Servings 6
Preparation time 15mins
Cooking time 19mins

Preparation

Step 1

Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili powder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.

Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.

Just before serving, heat the tortillas according to package directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.

313 cal; g fat; 3 g sat fat; 36 mg chol; 543 mg sod; 30 g carb; 4 g fib; 27 g prot; 143 mg calc POINTS: 6