Fajitas
SUBMITTED by Suzy, Logan
County
“Great way to start a slow cooker
supper in the morning and have your meal ready when arrive back
home. I like to cut up my meat and peppers the night before, then
it’s easy to prepare before I leave for work.”
2 pounds boneless beef sirloin
steaks, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 sweet onion, cut into 1/2-inch
strips
1 medium green, cut into 1/2-inch
strips
1 sweet red, cut into 1/2-inch
strips
3/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lemon juice
flour tortillas (8 inches), warmed
Toppings:
chunky salsa
sour cream
shredded cheddar cheese
Place beef in a 5-qt. slow cooker.
Sprinkle with seasonings. Top with peppers and onion. Combine the
water, vinegar and lemon juice; pour over meat. Cover and cook on
low for 8-9 hours or until tender.
To make each fajita place ¾ cup
meat and vegetables down the center of each tortilla. Top with
desired amount of salsa, sour cream and cheddar cheese.
