Crockpot Fajitas
- Preparing Time: 15 minutes
- Total Time: 4 hours
- Served Person: 6
- 2 pounds ground beef
- 1 package light sour cream
- 2 cups shredded cheese
- 1 medium green pepper sliced
- 1 large onion
- 2 whole lime
- 2 pkg fajita seasoning mix
- 6 8 inch flour tortillas
- Carbohydrate 8.5585 g
- Cholesterol 129.923654733333 mg
- Fat 37.0906673676667 g
- Fiber 1.38750001072884 g
- Protein 35.6099343696667 g
- Saturated Fat 16.7050204946667 g
- Serving Size 1 1 Serving (256g)
- Sodium 564.7075503 mg
- Sugar 7.17099998927116 g
- Trans Fat 4.28573432800001 g
- Calories 512 calories
I have always been a huge fan of Mexican food. I love the flavors, the spices, and the freshness. One of my favorite dishes is fajitas. They are so easy to make and they are always a crowd-pleaser. I recently tried a new recipe for crockpot fajitas and they turned out amazing! I love that I can just throw everything in the crockpot and let it cook all day. By the time dinner is ready, the meat is fall-off-the-bone tender and the vegetables are perfectly cooked.
This recipe is so easy to customize to your own liking. You can use any type of meat you have on hand, and you can add or remove vegetables as you like. I usually use leftover steak or roast, but you could also use flank steak, chicken, pork, or turkey. I also like to add a variety of vegetables to my fajitas, such as peppers, onions, and zucchini. You can also add beans or rice if you like.
Step-by-step
-
Unordered List of Steps:
- Place peppers and onions in crock pot.
- Add soy sauce, sugar, lemon juice, garlic, and seasoning mix. Stir to coat all vegetables.
- Top with meat.
- Cook on High for 4 hours or low for 6 hours
- Remove Meat and vegetables tent with foil. Turn on Hi add in cornstarch mixture. Heat and Stir till thickened. Reduce heat to low. Return meat and vegetables and stir to coat.
- Serve with Sour Cream and Guacamole
