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Din: 5* SC: Flank Steak Fajitas

Source of Recipe

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Din: 5* SC: Flank Steak Fajitas

Quick Cooking January/February 2003
5 reviews rate this recipe 5 Stars!
Prep: 10 min. Cook: 8 hours
Yield: 8-10 servings.

"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice. *Test Kitchen Approved

Ingredients:
• 1-1/2 to 2 pounds beef flank steak, cut into thin strips
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced fresh cilantro or parsley
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 8 to 10 flour tortillas (7 to 8 inches)
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• Sour cream, salsa and shredded cheddar cheese, optional

Directions:
1. Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours.

2. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.

3. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1 serving (1 each) equals 231 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 416 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.