Roast Beef and Tomato Fajitas

Try this slow cooker beef fajita recipe instead of your usual taco night routine – everyone can still choose from their favorite toppings.

Serves

6
Prep Time
25 min.
Cook Time
10 hr.
Try this slow cooker beef fajita recipe instead of your usual taco night routine – everyone can still choose from their favorite toppings.
Ingredients
1 boneless beef chuck roast (2 1/2 to 3 lb.) 2 large onions 2 cans (14.5oz.ea.) Del Monte® Original Recipe Stewed Tomatoes 1 can (4oz.) diced green chilies 4 cloves garlic, minced 2 tsps. cumin 1 tsp. dried oregano ½ tsp. cayenne pepper 1 Tbsp. vegetable oil 2 green or yellow bell pepper, cut into bite-size strips 6 (8-inch) flour tortillas, warmed Optional Toppings:
  • Sour cream
  • Guacamole
  • Salsa
  • Lime wedges
 
Directions
  1. Trim fat from meat. Cut meat into 2-inch pieces. Chop 1 onion and place on bottom of a 4 to 5-quart slow cooker; top with meat.
  2. Combine 1 can of tomatoes (chopped and not drained) and green chilies, garlic, cumin, oregano and cayenne pepper in a medium bowl. Pour over meat in slow cooker. Cover and cook 10 hours on LOW or 5 hours on HIGH.
  3. Transfer meat to a large bowl using tongs or slotted spoon. Use two forks to pull meat apart into coarse shreds. Drizzle meat with a little cooking liquid to moisten, if desired; discard remaining liquid. Cover to keep warm.
  4. Cut remaining onion into thin wedges. Heat oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook and stir 4 to 5 minutes or until tender and starting to brown. Stir in remaining can of tomatoes (drained and chopped); heat through.
  5. Spoon about 1/2 cup meat and 1/2 cup pepper mixture onto one side of each warmed tortilla. Fold tortilla in half over filling. Top with sour cream, guacamole and Salsa, as desired. Serve with Lime wedges.
NOTES: To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Heat 10 minutes or until heated through.To store meat, place in airtight containers. Cover and store in refrigerator up to 3 days (or freeze up to 3 months). If frozen, thaw in the refrigerator before using.  
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