Slow Cooker Beef Fajitas
Tender and flavorful slow cooker beef fajitas made with juicy strips of beef, bell peppers, and onions, seasoned with a blend of spices. Perfect for an easy and delicious Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef flank steak, thinly sliced against the grain
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1/4 cup beef broth
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
8 small flour tortillas
Optional toppings: sour cream, shredded cheddar cheese, chopped fresh cilantro, lime wedges
Instructions
In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes to create the fajita seasoning.
Place the thinly sliced beef flank steak in a large bowl. Add half of the minced garlic and 1 tablespoon of olive oil. Sprinkle half of the fajita seasoning over the beef and toss to coat evenly.
In the slow cooker, add the sliced bell peppers and onions. Pour the beef broth over the vegetables.
Layer the seasoned beef strips on top of the vegetables in the slow cooker.
Sprinkle the remaining fajita seasoning and garlic over the beef and vegetables. Drizzle the remaining 1 tablespoon of olive oil on top.
Cover and cook on low for 6 hours, or until the beef is tender and the vegetables are cooked through.
Once cooked, use tongs to gently toss the beef and vegetables together in the slow cooker to combine the flavors.
Warm the flour tortillas in a dry skillet or microwave.
Serve the beef and vegetable mixture on warm tortillas and add optional toppings such as sour cream, shredded cheddar cheese, chopped fresh cilantro, and lime wedges as desired.