Crocked Beef Fajitas Recipes

EASY SHEET-PAN BEEF FAJITAS

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
• Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
• Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
• Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

SLOW COOKER FAJITAS

Steps:

• Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.

SWEET-AND-SPICY BEEF FAJITAS

Steps:

• Cut beef into beef strips. (Beef is easier to cut if partially frozen, about 1 1/2 hours.)
• Heat 12-inch skillet or wok over high heat. Add oil; rotate skillet to coat side.
• Add beef; stir-fry 2 to 3 minutes or until golden brown; drain. Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2 minutes or until hot. Serve in tortillas with remaining ingredients.

CROCK-POT BEEF FAJITAS

Steps:

• Cut steak into 6 portions and place in crock pot. Add remaining ingredients. Cover and cook on low for 8-10 hours, or on high 4-5 hours. Remove meat and shred using a fork to pull meat into stringy pieces. Return meat to pot and stir to blend.

BEEF FAJITAS

Steps:

• Partially freeze meat for easier slicing.
• Heat oil in a large skillet or wok.
• Add steak strips to the oil.
• Stir-fry until meat loses its pink color.
• Remove meat from pan.
• Add additional oil to the pan if needed.
• Cook onions and bell pepper until crisp tender.
• Return meat to pan.
• Add the water, chili powder, cumin, and Worcestershire sauce.
• Cook and stir until the water is gone.
• Stir in the tomatoes.
• Heat through.
• Place some of the meat in a warm tortilla leaving the bottom half free.
• Top with sour cream, guacamole, and salsa.
• Fold sides and bottom in leaving the top open.

BEER BEEF FAJITAS CROCK POT

Steps:

• Rinse steaks well with cold water.
• Pat dry with paper towels.
• Season both sides of steak with 1 packet fajita seasoning mix.
• Slice into strips, set aside.
• Place peppers and onions in crock pot.
• Sprinkle second packet of fajita mix on top of vegetables.
• Place steak strips on top of vegetables.
• Pour in beer.
• Cover.
• Cook on low for 8-10 hours.

CROCKED BEEF FAJITAS

Steps:

• In a bowl, combine the salsa, tomato paste, olive oil, garlic, lime juice, pepper, and salt.
• Place the flank steak in the slow cooker; pour the mixture over the steak, making sure to coat all exposed surfaces well.
• Lay the onion and bell peppers on top.
• Cover and cook on LOW for 6-8 hours, until meat is tender.
• Remove the steak and vegetables from the juice and transfer to a serving platter.
• Cover with foil and let stand 10 minutes.
• Cut the meat across the grain into 1/2-inch slices.
• Serve it heaped over warm tortillas with the peppers and onions on top.
• Garnish with a little guac, chopped tomatoes, and cilantro on top.