Slow Cooker Flank Steak Fa­ji­tas

PREP: 10 min. COOK: 8 hours MAKES: 8 serv­ings

Simple & Delicious - - SIMPLY CLASSIC - —Mary Holm­gren, Mackinaw, IL

As a busy teacher, I think it’s so nice to come home to a warm meal af­ter a day in the class­room. These beefy fa­ji­tas go fast at potlucks, too.

1 beef flank steak (2 lbs.),

halved cross­wise

1 medium green pep­per,

cut into strips

1 medium sweet red pep­per,

cut into strips

1 medium onion, halved and sliced 1 en­ve­lope fa­jita sea­son­ing mix 1/2 cup beer or re­duced-sodium beef broth

8 flour tor­tillas (8 in.), warmed 1 cup pico de gallo

Chopped fresh cilantro

1. Place the first five in­gre­di­ents in a 5-qt. slow cooker. Pour beer over top. Cook, cov­ered, on low un­til meat is ten­der, 6-8 hours.

2. Re­move beef from slow cooker. Strain veg­etable mix­ture; re­turn veg­eta­bles to slow cooker. (Dis­card cook­ing juices or save for another use.) Shred the beef with two forks; add to veg­eta­bles and heat through. Serve in tor­tillas with pico de gallo and cilantro. PER SERV­ING 361 cal., 12g fat (4g sat. fat), 54mg chol., 668mg sod., 34g carb. (2g sug­ars, 3g fiber), 27g pro.

Di­a­betic ex­changes: 3 lean meat, 2 starch.

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