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Slow-Cooker Fajitas


Thursday, January 01, 2004
6 servings 1 fajita plus toppings
1 lb. beef flank steak, trimmed of all visible fat, cut into approximately 24 strips
1 packet (1.27 oz.) fajita seasoning mix
3 cloves garlic, chopped
2 jalapenos, seeded and chopped
¼ C. cilantro, chopped
2 bags (1 lb. each) frozen pepper stir-fry mix (green, yellow and red peppers and onions)
6 98% fat-free tortillas (8 inches each)
½ C. light Mexican blend cheese (4.5g fat per ¼ cup)
½ C. fat-free sour cream
Stir together steak, fajita seasoning, garlic, jalapenos and cilantro in a slow cooker. Cook on low setting 6-7 hours or high setting 3-4 hours, until meat is no longer pink. Stir in vegetables and cook an additional 15-30 minutes. To serve, please meat and vegetable mixture on warmed tortillas. Top each evenly with cheese, sour cream and salsa.
Nutrition Facts:
311 calories, 22g carbohydrate, 22g protein, 7g fat, 3g saturated fat, 31mg cholesterol, 4gm dietary fiber, 767mg sodium
Adapted recipe by Rachel Cly, RD, LD
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