Beef, Mexican - Spanish

CROCK-POT BEEF FAJITAS

  • 1 1/2 pounds Flank steak, sliced
  • 1 package Fajita seasoning mix
  • 1 large Onions, sliced thin
  • 1 large Green peppers, sliced
  • Refried beans
  • Salsa
  • Lettuce
  • Tomatos, diced
  • Flour tortilla shells

    • Slice flank steak into thin slices. Prepare fajita mix according to package directions. Pour over meat. Add onion and pepper. Cover and cook on low 6 to 8 hours. Serve with other ingredients wrapped in a warm flour tortilla.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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